If you are going to want to top this chili with my Lemon Cream Sauce, then make it early in the day or the day beforehand, so it has time to thicken up.

For the chili, add only 1/2 cup water to a pot with the onion and garlic over medium heat. Bring to a simmer and cook 8 minutes, stirring occasionally, until the onions are soft and the liquid has evaporated.

Get your remaining spices and ingredients ready while the onions are cooking.

Also, add the canned tomatoes to a blender and blend until fairly smooth, but still with a bit of texture, not large chunks of tomato though. You will ONLY be using 1 cup (240g) of this tomato puree for the chili. Reserve the rest for another recipe, or completely puree the leftovers and use in my pizza sauce on the blog or in the Hearty Italian White Bean Basil Soup.

Add the chili powder, coriander and salt to the onions and stir around for about a minute to soak up the onions.

Add the remaining 2 cups water, lentils, pumpkin, pureed tomatoes, chipotle peppers and stir well. Bring to a rolling boil, cover and lower the heat to low. Simmer for 20 minutes or so until the lentils are at the desired tenderness and the chili has thickened up well, like in the photo in the post. Stir occasionally during the cooking process.

Top with a baked sweet potato, fries or whatever you like and then with my Lemon Cream Sauce, fresh green onions and red pepper flakes, if desired!