Lentil Chili

(Contributed by Julie Challis)

3 cups soaked and low-heated brown lentils  (Instructions in "Misc" label)

 1 1/2 cup chopped onion
1-2 garlic cloves, pressed or minced
2-4 T vegetable broth seasoning mix
1 6 oz can tomato paste
1 15 oz can crushed tomatoes
1 cup water or more if thinner chili is desired
3 T nutritional yeast
2 T chili powder
1T paprika
1 T cumin
1 T honey
1t garlic powder
1 t onion powder
1 t oregano
1 t basil
sea salt to taste

1. Prepare lentil and set aside.
2. In a large pan, saute onions, peppers and garlic in vegetable broth and 1/2 cup water until softened.
3. Add tomato paste, crushed tomatoes, water and seasonings.  Stir over medium heat until well combined and fairly hot.
4. Stir in lentils. Remove from heat.  Can be served immediately, or let it sit several hours to combine and improve the flavor.  Best on the day after preparation.

I made this last weekend for the first time which is sad because I have had this recipe for quite a while.  The flavor was excellent and quite spicy which my family likes.