1 lb. dry lentils
1 block extra-firm tofu, frozen overnight and thawed
2 large onion
2 bell peppers
4 stalks celery, with leaves
3-4 cloves garlic
15.5 oz can diced tomatoes in juice, undrained
3 cups tomato juice (or v-8 type juice)
1 teaspoon salt
1 tablespoon chili powder, or to taste
2 teaspoons dried oregano
2 teaspoons ground cumin
1/2 teaspoon cinnamon
dash hot sauce, optional
Get the lentils in a pot right away, with enough water to cover and about 2" extra. Bring to a boil, cover and simmer on medium heat until just tender. Should take 20-25 minutes.
Meanwhile, chop the vegetables and garlic. SautÃ© until just tender, with a little oil or use cooking spray.
Once the lentils are just tender, add the sautÃ©ed veggies, diced tomatoes with liquid, tomato juice, salt, and spices. Simmer, uncovered, about 10min. Longer if you have time.
This is great all by itself, or served with cornbread or over rice. DH likes the leftovers over macaroni ('chili mac').