This colorful carrot red lentil chili is packed with tons of flavor and spice. And thanks to the metabolism-stimulating effects of spicy flavors, this soup will help to warm you up.

The chili is hearty and helps to nourish your body with immune-boosting vitamins A and C from the red produce. And let’s not forget about the lovely lentils. They are filled with fiber, iron and plant-based protein. This soup is not only delicious, but it will help to keep you feeling fuller longer to power you through your busy day.

Try this soup as a meal or snack, and enjoy!

Carrot Red Lentil Chili

Prep time: 10 minutes

Total time: 50 minutes

Makes: 4 servings

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3/4 cup (150 g) red lentils (brown and green lentils are good too)
• 20 oz organic, low sodium, strained or stewed tomatoes (organic tomato sauce is okay too)
• 1 cup (250 ml) water
• 2 red bell peppers (capsicum), chopped
• 4 – 5 medium carrots, peeled and chopped
• Sea salt and pepper, to taste
• 1-2 tsp chili powder
• 1-2 tbsp each, basil and oregano

Directions:

1. Wash all produce well.
2. In a medium to large stockpot, heat olive oil over medium heat for 1-2 minutes
3. Add chopped onion to the stockpot, stirring occasionally for 2-3 minutes or until slightly browned.
4. Once onion is browned, add lentils and continue to cook, stirring occasionally every 2-3 minutes for another 5 minutes.
5. Add tomatoes, water, bell peppers, carrots, herbs and spices and salt and pepper; continue to cook the chili on medium/high heat until soup comes to a boil.
6. Once the soup comes to a boil, lower heat to medium/low and simmer for 30-45 minutes or until lentils are completely cooked.
7. Remove soup from heat and serve to be enjoyed immediately or save for later.

(Originally created for Reboot with Joe)