Organic Chili slash Quinoa Tacos

Leslie's Awesome Organic Chili Recipe
1T olive oil
1 small yellow onion
5 cloves garlic
1t sea salt
black pepper to taste
1t cumin
2t cayenne (could use more!)
1t paprika
1t oregano
1 green bell pepper
1/2 red bell pepper (that's what I had, but use a whole one if you have it)
32 oz canned fire roasted diced tomatoes
1 habanero pepper
1 jalepeno pepper
2 cans black beans
1 can kidney beans
1c frozen corn
handful of chopped fresh cilantro

Method: First heat the oil and add the onions, garlic and spices. Cook it until the onions are clear and the spices fill up your house with awesomeness. Toss in the rest of the ingredients (except for some of the cilantro), bring them to a boil and then reduce to simmer until it is thick (about 30 minutes).
While that is simmering it's a good idea to make the quinoa or other grain. Add the remaining cilantro towards the end of cooking or toss it on top of each individual serving. Taste the chili to make sure it's how you like, then do what you want with it.

Quinoa Red Lentil Stew

Leslie's Special Lentil Quinoa Stew
*yields aprox. 3 quarts (probably serves 6, I served 3 super-hungry people and have leftovers for 2 more)
1T olive oil
1 med-large onion, diced
2 celery stalks, chopped
3 carrots, chopped
3 garlic cloves, minced
5c total liquid (H2O, veg broth, etc)
1c red lentils, sorted and rinsed
1/2c quinoa, rinsed for 2 minutes
1t basil, dried
1t oregano, dried
1t sea salt
1t black pepper
2t salsa (or if you actually have real tomatoes use 1)
1/2t cilantro, dried, or 1/4c loose fresh
2T apple cider vinegar

Method: In a large stockpot on medium heat saute onions in olive oil until translucent, about 5 minutes. Add the rest of the veggies and spices and stir. Turn heat up to medium-high and add the water (or equiv), lentils and quinoa. Stir. Cover. Bring to a boil and lower the heat. Simmer for 25 minutes, stirring occasionally. With an immersion blender (or in 1/2 batches, carefully), puree only 1/2 of the soup. This step isn't necessary, but blends everything nicely (highly recommended). Turn off the heat and let it chill. Finally, add the salsa (or equiv), cilantro and apple cider vinegar. Stir and serve.

Leslie's Sloppy Lenties

Leslie's Version of Sloppy Lenties... serves a lot (freezes very well)
Ingredients:
1.5 c. rinsed and drained red lentils
3c. water
2c. tomato sauce or fresh tomatoes or whatever you want
1 T. tamari (soy sauce)
3-4 carrots, chopped
1 bell pepper of choice
a few big handfuls of kale, chopped
about 1/2 or 1 whole onion, chopped
pinch of chili flakes
1t. dried basil
3-4 cloves garlic, minced
habenero pepper (if you feel like it)

Method: Combine dried lentils, water, tomato sauce, tamari and bring to a boil.

While waiting, chop (food processor is best to get real small) the veggies and mix together. Add to pot of lentils. Add chili flakes and basil and whatever else you feel like. Cover and simmer for 30 minutes to an hour. Stir every once in a while. Enjoy with a spoon or some bread (or anything else good you can think of, like a bread bowl, see below).

Chickpea and Red Lentil Stew

Leslie's Chickpea and Red Lentil Soup
1/2c green peppers, diced
1/2 medium onion, diced
3 carrots, sliced and peeled
1c veggie broth
2c water
1 15oz can chickpeas
14oz can diced fire roasted tomatos
1c red lentils, rinsed and drained
1t salt
few dashes black pepper
1/2t tumeric
2 cloves garlic, minced
1T olive oil

Method: In a 3 quart stockpot, saute onions and carrots in olive oil until onions are translucent. Add garlic and saute for a few minutes longer. Add the rest of the ingredients and cover. Bring to a boil and then lower the heat to simmer. Simmer for about 30 minutes, or until lentils are soft and soup has thickened. *Edit to add: to make the soup like the photo, simply blend 1/2 the soup with an immersion blender or take 1/2 the soup in batches and carefully blend in a blender or food processor. Enjoy as a soup/stew or serve over a grain. Makes almost 3 quarts.