Ingredients

1 medium yellow onion, chopped

4 garlic cloves, minced

1-2 jalapeno peppers, seeded and minced

1 bell pepper (any color), seeded and chopped

3 tablespoons chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 cup dried black or brown lentils, rinsed and picked over

1 cup dried red lentils, rinsed and picked over

1 - 28 ounce can diced tomatoes

1 tablespoon low-sodium tamari

1 teaspoon maple syrup

1 teaspoon unsweetened cocoa powder

fresh ground black pepper

4 cups vegetable stock

Garnish with chopped fresh cilantro or kale

Instructions

1. Set the Instant Pot to the Saute setting, normal heat. Add the onion, garlic, jalapenos, and bell pepper, and saute until the onions begin to soften.

2. Stir in remaining ingredients. Set the Instant Pot to Pressure Cook and time to 20 minutes.

3. Once there is no time remaining, allow the pressure to release naturally for 20 minutes. Open value and allow remaining steam to release. Give it a good stir and serve garnished with cilantro or kale.

NOTES: No Instant Pot? No problem!

• Slow Cooker: Combine all ingredients in a slow cooker and cook on Low until the lentils and vegetables are tender, 6 to 8 hours.

• Stove Top: Combine all ingredients in a large Dutch oven, bring to a boil, then reduce heat. Cover and simmer on low heat for 30 minutes or until a bit longer until lentils are tender.