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1. Add olive oil to stockpot. Heat over medium heat.
2. Add onion, green pepper, garlic, and oregano to hot oil. Sauté until onion is tender.
3. Stir in cold water, dried lentils, crushed tomatoes, and tomato paste.
4. Reduce heat to low. Cover stockpot. Simmer one hour, or until lentils are tender.
5. Stir in chili powder, salt, and pepper.
6. Add additional water if necessary or desired.
7. Simmer 10-15 more minutes.
8. Serve hot. Garnish with shredded cheddar cheese.
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