Make It
Step 1
Heat oil in a large stockpot over medium heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 5 minutes or until vegetables begin to soften.
Step 2
Add water, tomatoes and juice, lentils, bouillon, oregano, chili powder and cumin. Bring to a boil; cook, stirring occasionally, for 15 minutes. Decrease heat to medium-low.
Step 3
Add squash; cook, stirring occasionally, for 15 minutes or until squash is tender. Add kidney beans; cook for 5 minutes or until beans are heated through.
Step 4
Serve with toppings such as shredded cheese, chopped cilantro or chopped avocado, if desired.
