Lentil and Black Bean Chili - an experiment

We try to do Meatless Monday at our house. I always try to schedule vegetarian meals into my bi-weekly menu planning sessions but I married a man who grew up convinced that every meal must contain meat. I have won a few meatless battles and we have established a few basic meals that are meatless and make it into our menus: Black beans and rice, lemon spaghetti, vegetable 'stoup', black bean burgers, fettuccine alfredo. Considering that I am not a good vegetable eater, the challenge of making Meatless Monday a healthy Monday can sometimes be daunting.

I whipped this creation up Sunday afternoon (chili is better if it has a day to rest) for husband and I to have for lunch on Monday. We did test it out on Sunday - the lentils needed extra time to tenderize but over all this was really good. The only change I would make is to puree the tomatoes before adding them to the mix. I just don't like chunky tomatoes.

1 1/2 cup dry lentils, French-variety, picked over for debris   

1 Tbsp olive oil   

1 large onion, diced   

1 large sweet red pepper, diced   

2 Tbsp minced garlic   

3 Tbsp chili powder   

2 tsp dried oregano   

1 1/2 tsp cumin seed   

1/2 tsp cayenne pepper   

1 tsp kosher salt   

29 oz canned diced tomatoes, fire-roasted with chiles, undrained   

31 oz canned black beans, rinsed and drained   

1/2 cup cilantro, fresh, chopped   

1.       Place lentils in a large sauce pan and cover with water by several inches; bring to a boil. Reduce heat to low and simmer until lentils are tender but retain a little bite, about 10 to 15 minutes; drain well and set aside.

2.       Heat oil in a large nonstick skillet over medium heat. Cook onion, pepper and garlic, stirring often, until vegetables are softened, about 10 minutes. Add chili powder, oregano, cumin, cayenne and salt; and stir well to combine. Cook, stirring often, about 1 minute.

3.       Add tomatoes and their juice, and beans to skillet; stir well to combine. Cover skillet and simmer so flavors can blend, about 5 to 10 minutes. Fold in lentils and cilantro; serve.

http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=171391