Rainbow Bright Green Lentil Chili

For the chili

• 3/4 cup whole green lentils (sold as moong beans/dal)
• 1/2 cup dried kidney beans
• 1/3 cup olive oil
• 2 red onion, diced
• 1 tablespoon fresh thyme
• 2 teaspoons fresh oregano
• 1 tablespoon ground cumin
• 4 pods of garlic, pressed
• 4 green chilies, minced
• 4 tomatoes, diced (can use a small can)
• 6 cups vegetable stock
• salt to taste
• 2 red bell peppers, diced
• 1 yellow pepper, diced
• 1 cup frozen organic corn

To garnish and serve

• Chopped cilantro
• Diced Red onions
• Grated Jack Cheese
• Sour Cream
• Lime Wedges

1. Soak the green lentils and the red kidney beans overnight in separate containers.
2. Heat 1/4 cup of oil on medium heat and saute the onions for 5 to 7 minutes, until the onions turn soft and begin to turn pale golden at the edges.
3. Add in the thyme, oregano, cumin and the garlic and saute lightly for another 2 to 3 minutes.
4. Add in the green chilies and the tomatoes and cook until the tomatoes soften and turn pulpy, if you are using a can of tomatoes, cook until the tomatoes begin to simmer.
5. Add in the lentils and the kidney beans and the stock and bring the mixture to a simmer.
6. Stir in the salt and cover and cook the mixture on low heat for about 1 and 1/2 hours, it should be cooked until the beans and the lentils are soft but not mushy or the chili will not look attractive.
7. While this is cooking heat the remaining oil and saute the chopped bell peppers for 5 minutes.
8. Add the bell peppers and the frozen corn into the lentil pot and simmer for 10 minutes.
9. Serve the chilies garnished with cilantro and the remaining garnishes on the side.