Low Sodium Moroccan Cinnamon-Spice Lentil Chili

Total time1 hr

Prep time15 min

Cook time45 min

Low Sodium Moroccan Cinnamon-Spice Lentil Chili

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Ingredients

6 servings

3 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 large yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and finely grated
2 tsp ground cumin
1 ½ tsp ground cinnamon
1 tsp ground turmeric
1 tsp ground coriander
½ tsp smoked paprika
¼ tsp cayenne pepper (optional)
1 can (6 oz) tomato paste
1 can (28 oz) fire-roasted crushed tomatoes
Chef's tip
Regular crushed tomatoes are not fire-roasted, so the dish will be less smoky.
1 ½ cups green or brown lentils, rinsed
1 can (15 oz) chickpeas, drained and rinsed
4 cups low-sodium vegetable broth
1 cup water
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
2 tbsp fresh lemon juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
¼ cup plain greek yogurt (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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