Lentil Chili

I must admit I have not been a fan of lentils in the past but I am starting to understand their versatility and enjoy them.  This is a great vegetarian chili that will satisfy you without the meat.

2 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
2 tbsp chili powder
1 tsp cumin
1/2 cup brown lentils
2 bay leaves
2 cups water
1 - 19 oz can (540g) navy beans
1 - 19 oz can (540g) black beans
1 - 28 oz can (795 g) whole tomatoes
1 cup vegetable broth
Salt and pepper to taste

Toppings:  grated cheese, chopped cilantro, salsa, sour cream or greek yogurt

• In a large pot or Dutch oven, warm oil over medium heat.  Add onions and garlic, and stir occasionally until they soften, about 3 minutes.
• Add spices, stir and allow to cook for 1 to 2 minutes.
• Add lentils, bay leaves and water.  Bring to a gentle boil and let simmer for 5 minutes.
• Add beans, tomatoes and broth.  Bring dish back to a boil and simmer gently for 20 minutes.  Taste for seasoning and add salt and pepper to your liking.
• Serve chili over rice or with cornbread.