White Chicken & Lentil Chili

Directions

1. In a food processor or blender, blend 1 lb (500 g) of lentils with 4 cups (1 L) chicken stock and set aside.
2. Heat oil in a large heavy bottom stock pot or rondeau over medium heat. Add peppers, onion, tomatoes, and garlic to the oil and sauté until aromatic and onions are translucent.
3. Add cumin, coriander, and paprika and cook for an additional 1 minute.
4. Add remaining 4 cups (1 L) stock, pureed lentils, and bring to a boil. Reduce to a simmer and cook uncovered for 30 minutes.
5. Fold in chicken, remaining lentils, corn, and vinegar. Cook for an additional 5 minutes.
6. Stir in cilantro just before service. Enjoy hot and with optional sides of sour cream, tortilla strips, sliced avocado, or lime wedges.