Lentil Chili

8 cups vegetable broth, divided
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, finely chopped
4 tsps chili powder
16 ounces brown lentils (about 2 1/4 cups)
2 (15-ounce) cans diced tomatoes
1/4 cup chopped cilantro

1. Bring 3/4 cup broth to a simmer in a large pot over medium-high heat. Add onion, bell pepper and garlic and cook about 8 minutes or until onion and pepper are tender.
2. Stir in chili powder and cook 1 minute, stirring constantly.
3. Add lentils, tomatoes and remaining 7 1/4 cups broth.
4. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender.
5. Uncover and cook 10 minutes longer.
6. Stir in cilantro and serve.

Notes:
You can add a piece of kombu to the pot while the beans are cooking to add iodine and speed up the cooking time a little.