Two-Lentil Chili

Two kinds of lentils give this chili a great texture—the red lentils cook down and thicken while the brown lentils hold their shape. Make it as spicy as you want by adjusting the amounts of jalapeños and chili powder. I like to serve this chili over cooked brown rice or quinoa. For a soy-free chili, omit the soy sauce and use a soy-free sauce (purchased or homemade) or add some soy-free vegetable broth base or additional salt, and choose soy-free toppings.