Anti Inflammatory Thai-Inspired Ginger-Lime Lentil Chili
This bowl is deeply warming and layered with flavor — creamy coconut milk, bright lime, and a fragrant base of fresh ginger and lemongrass give it a Thai-inspired soul that feels anything but ordinary. Every ingredient here pulls double duty, delivering bold taste while also being the kind of whole-food, plant-forward pantry staple that supports a low-inflammation way of eating. Turmeric, ginger, and extra virgin olive oil are the real workhorses, and they're built right into the foundation of the dish rather than sprinkled on as an afterthought. Red lentils simmer down into a thick, almost silky consistency that makes this feel indulgent even though it's entirely wholesome. The finishing hit of fresh lime juice and zest, stirred in off the heat, keeps everything bright and alive — a small step that makes a huge difference. Baby spinach wilts in at the end for a pop of color and an effortless way to sneak in more greens. Serves four, and honestly it reheats beautifully, making it a smart choice for weeknight meal prep.
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, peeled and finely grated
- 1 stalk lemongrass, outer layers removed, finely minced (bottom 4 inches only)
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 ½ cups red lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 2 tbsp coconut aminos
- 3 tbsp fresh lime juice (about 2 limes)
- 1 tsp lime zest
- 2 cups baby spinach, loosely packed
- salt and pepper, to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
- sliced scallion greens, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
- 2
Add the garlic, ginger, and lemongrass and cook, stirring constantly, until fragrant, about 1–2 minutes — watch closely so the garlic does not brown.
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