Preheat the own to 350 degrees F.

Poke each scrubbed potato with about 7-8 holes, using a fork. Wrap each potato in tin foil and place in the oven for about 90 minutes or until tender when poked with a fork.

With 45 minutes left on the potatoes, add water and lentils to small saucepan. Simmer on medium heat and cover for about 20 minutes. It is very important to be sure it is a slow simmer so your water does not vaporize before the lentils are cooked. Check every so often to be sure you still have water in the pan so you do not have scorched lentils.

With about 30 minutes left on the potatoes, heat coconut oil to medium heat in large and deep skillet. Once heated, add onions and garlic. Cook for about 4-5 minutes, or until onions are translucent.

When translucent, add all remaining ingredients, including the cooked lentils, except for the cheese. Stir and let simmer for about 20 minutes, stirring occasionally.

Remove bay leaf from chili mixture.

Unwrap and slice open potatoes. Spoon lentil chili over potato, top with shredded cheese, and enjoy!