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Adapted from Madhur Jaffrey's World Vegetarian.

3 tablespoons canola or olive oil
1 medium onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1/2 large green bell pepper, seeds removed and finely chopped
1/2 to 2 small, fresh hot green chiles, finely chopped, seeds removed for a milder chili (I used 2 serranos and most of their seeds)
1 1/2 teaspoons ground cumin
2 teaspoons paprika or pimenton
1/2 teaspoon dried thyme
1/2 teaspoon dried crumbled sage
1 teaspoon dried oregano
1/4 teaspoon cayenne
1 cup uncooked lentils, picked over and washed
1 cup cooked drained beans
2 to 3 canned plum tomatoes, drained and finely chopped (I used about 1/4 of a 28-ounce box of chopped tomatoes)
1/4 cup chopped fresh cilantro leaves, plus a little extra for garnish
1 teaspoon salt
1 tablespoon yellow cornmeal

To serve: millet (or rice or tortilla chips), 1/4 cup plain yogurt or sour cream (optional), 2 ounces grated cheese (such as cheddar or pepper jack, optional)

Put the oil in a medium pan over a medium-high flame. When hot, add the onion, garlic, green pepper, and hot green chiles. Stir and fry for about 3 minutes, or until the seasonings just start to brown. Do let them start to get some color, even if it takes 6 minutes or 10.
Turn down the heat to medium-low and continue to sauté for another 3 minutes. Now add the cumin, paprika, thyme, sage, oregano, and cayenne.
Stir briskly once or twice and add the lentils, 4 cups of water, the beans, tomatoes, chopped cilantro, and salt.
Bring to a boil. Cover, turn the heat down to low, and cook gently for 50 minutes.
Mix the cornmeal with 3 tablespoons water and then pour the mixture into the chili pot. Stir to mix and bring to a simmer.
Cover and simmer gently for 10 minutes, stirring now and then.
Serve with millet (or rice or tortilla chips), topping each bowl with a tablespoon of yogurt and a sprinkle of cheese and cilantro.