1cup each, diced: onions, celery, bell peppers, carrots
1 clove garlic, minced
1 Tbsp. chili powder
2 tsp. dried cumin
1.5 tsp. dried oregano
1/4 tsp. cinnamon
1 can diced tomatoes, undrained
1 can cooked lentils, drained and rinsed
1 cup tomato sauce
1/2 cup unsweetened pineapple juice
1/4 cup chili sauce (makes it spicy!) or another sauce of your choice – e.g. BBQ, salsa, etc.
1 tbsp. brown sugar
1/2 cup fresh, chopped cilantro (optional)
Method
Heat olive oil in large pot over medium heat. Add onions, celery, bell pepper, carrots and garlic. Cook and stir for 5 minutes until veggies begin to soften.
Add all dry spices. Cook and stir for another 1 minute.
Add all remaining ingredients, except the cilantro. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally.
Stir in cilantro, if using. Remove from heat and serve hot. Top with a dollop of sour cream or plain yogurt if desired.
