If you have been following my blog then you know my travels to the corners of the world has inspired my cooking. To my opinion, you haven't been to a country if you haven't experienced their traditional cuisine.

And if you are a foodie just like me don't hesitate to ask them how to cook certain dishes. Usually, they gladly give you some tips and sometimes you are even invited into their kitchen to see where the magic happens. So never be too shy to ask questions and show your love for food.

Though I have never been to Mexico, one of my good Mexican friends, spent 6 months in Belgium.. she made me a guacamole/avocado addict and showed me a thing or two about the Mexican kitchen (or at least what she loved to cook).... and then there is India. As a 99 percent vegan, the Indian cuisine is one of my favorites.... they add so much flavor to their dishes and never fail to present a dish that is 100 percent plant-based and bursting with life and flavor.

Today I bring you my version of a simple weeknight Mexican and Indian inspired dinner! It worked out pretty well. The Mexican chili actually pairs well with the Indian-style lentil dhal... do I have you all excited too?

Then let's start cooking!

When A Mexican Chili Sin Carne Meets An Indian Dhal

Ingredients (serves 3-4)

3 cups tomatoes, chopped
2 cups bell pepper, we used a mix of green and yellow bell pepper
1.5 cup zucchini, chopped
1 cup carrot, chopped
1 cup celery, chopped
3 clove of garlic, minced
1/2 cup uncooked split yellow lentils
1.5 cup cooked kidney beans
Chili paste to taste (or add fresh chopped jalapeno or Thai chili)
2-2.5 cups water

CLICK HERE to learn how to make your own chili paste.

herb mix

1 tsp cumin powder
2 tsp oregano
1/2 tsp turmeric powder
1 tsp smoked paprika powder
1 tsp onion powder
Sea salt and black pepper to taste
1/2-1 cup fresh chopped parsley or cilantro (garnish)

Directions

Heat cooking oil in a large pot. Saute onion for 2-3 minutes. Stir in garlic, bell pepper, herb mix, and chili paste. Cook for 1-2 minutes more. Stir frequently.
Then add zucchini, carrots, celery, water, tomatoes, and lentil. Stir well, cover, and cook for 30 minutes. Stir occasionally. add more water if needed while cooking.
Stir in kidney beans and cook until heated through.
divide over plate s or bowl and garnish with fresh parsley or cilantro.