Candida Diet Friendly Moroccan Cinnamon-Spice Lentil Chili
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteTomatoes themselves are not on the candida avoid list; canned tomatoes are limited only for their natural sugars. This recipe works out to about 1/2 cup of canned tomatoes per serving, which is likely fine. If you prefer to always avoid canned tomatoes, please tap it and change its rating to Red.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!