1 cup dry lentils
2 cups water, divided
1 cup diced onion
1 stalk celery, diced
2 cloves garlic, minced
1 bay leaf
1 1/2 cups tomatoes, diced or one 14 oz can, undrained
1 1/2 cups cooked kidney beans or one 14 oz can, drained
2 teaspoons chili powder
2 teaspoons cumin
1/8 teaspoon black pepper (optional)
1/2 cup nondairy milk such as rice or almond milk
In a large skillet saute' onion and celery in 1/2 cup of the water for 10 minutes.
Add garlic, chili powder, cumin and black pepper and cook one minute longer.
Mix in lentils, bay leaf and 1 1/2 cups water and simmer covered for 30 minutes.
Add tomatoes and kidney beans. Cook about 15 minutes or until lentils are tender.
Remove bay leaf. Stir in nondairy milk.