Red Meat Allergy Friendly Thai-Inspired Ginger-Lime Lentil Chili
Total time55 min
Prep time15 min
Cook time40 min
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Learn more →Ingredients
4 servings
- 2 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 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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