Vegetarian "chili" (but not really)

This recipe seems more like a stew than a chili, but it sounded very healthy. And it turned out to be fairly tasty - not exactly a ringing endorsement, but give it a try.

The original combination of lentils and grains sounds lovely, but the only suitable grain that I had was buckwheat. No barley? Someone need to re-stock her pantry... 

Vegetarian "chili"
 adapted from this recipe

1 jumbo onion, chopped
1 large shallot, chopped
8 cloves garlic, minced
1 tbsp ginger, grated
2 New Mexico dried chilis, ground in spice mill
1 tsp cumin
2 tbsp hot peppers, minced (I used serrano and jalapeno)
2 chipotle peppers in adobe sauce, minced
1 can crushed tomatoes
1 can chickpeas
2 c Puy lentils
1 1/4 c buckwheat

Saute the onion and shallot. Once the onion has softened, stir in the garlic, ginger, chili powder and cumin. Cook for a minute , then add the remaining ingredients along with some water (about 7-8 cup to start). Bring to a boil, then reduce the heat and simmer. Let cook until the lentils and buckwheat are cooked, adding more liquid as needed. Season to taste.