BHA & BHT Free Moroccan Cinnamon-Spice Lentil Chili
Total time1 hr
Prep time15 min
Cook time45 min
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Learn more →Ingredients
6 servings
- 3 tbsp extra virgin olive oil
See allPrivate 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
- 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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