I have a fraught relationship with lentils; for years I have tried to find tasty ways to enjoy lentils, and have failed more often than I succeeded. This lentil chili recipe is pretty good though.
Why lentils, if I dislike them? Because they are dirt-cheap, protein-packed, fiber-rich, and even environmentally friendly. We ought to be eating more of them; they're good for a person, if one can find a way to enjoy them.
There are some people who make it a point of pride that they eschew vegetarian foods, and I get that. There is something to enjoy about meat, and vegetarian options rarely even come close to simulating the meat experience. HOWEVER, we are not carnivores so much as omnivores, which means we can eat anything we want. So, why actively deny yourself vegetarian foods? Try them, and decide for yourself which ones you like. If you don't like any of them, so be it; but it's yours to decide for yourself what's good and what's not. It just ain't productive to refuse foods simply because of pride; that's pride getting in the way.
1 lb dry lentils 2 14.5 oz can diced tomato 43.5 oz water (3 tomato cans) 2 medium onions (12 oz) 1 large red pepper (9 oz) 3 Tbsp cocoa powder 2 Tbsp canola oil 2 Tbsp minced garlic 2 Tbsp sugar 1 tsp salt 1 tsp basil 1 tsp oregano 1 tsp paprika 3/4 tsp chili powder 1/2 tsp cumin 1/2 tsp pepper
Slow cook ingredients on low for 3-4 hours. Serve with cheddar cheese.
Instructions for advanced chefs: saute the onions and red pepper in your pot, before mixing everything else in and slow-cooking.