Anti Inflammatory Moroccan Cinnamon-Spice Lentil Chili
This deeply fragrant pot of chili is the kind of meal that makes the whole kitchen smell incredible — warm cinnamon, earthy turmeric, smoky paprika, and fresh ginger all blooming together in olive oil before a single drop of broth hits the pan. The combination of green lentils and chickpeas gives it serious staying power, with a thick, hearty texture that holds up beautifully in a bowl. What makes this recipe such a strong fit for an eating style focused on reducing inflammation is the sheer density of functional ingredients: turmeric, ginger, garlic, extra virgin olive oil, and a full lineup of whole spices are all doing real work here, not just adding flavor. Fire-roasted crushed tomatoes and a hit of fresh lemon juice at the finish add brightness and depth without any processed shortcuts. The recipe simmers uncovered for 30 to 35 minutes, which lets everything meld into something that tastes like it took far longer than it did. It serves six, so it's ideal for batch cooking — the flavors only get better the next day. Top it with fresh cilantro and a spoonful of Greek yogurt if you like a little cool creaminess against all that warmth.
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Learn more →Ingredients
6 servings
- 3 tbsp extra virgin olive oil
- 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
- 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
- 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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