Eosinophilic Esophagitis Friendly Moroccan Cinnamon-Spice Lentil Chili
Total time1 hr
Prep time15 min
Cook time45 min
4.7(14)
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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)
Can be omittedplain greek yogurt
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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