Vegan Thai-Inspired Ginger-Lime Lentil Chili

Total time55 min

Prep time15 min

Cook time40 min

Vegan Thai-Inspired Ginger-Lime Lentil Chili

Red lentils simmer down into a thick, porridge-like base, packed with fragrant ginger, lemongrass, and garlic for a bowl that tastes like it took all day. Full-fat coconut milk gives the chili its rich, silky body, while turmeric, cumin, and cayenne build warmth in every spoonful. A finishing hit of fresh lime juice and zest keeps things bright, and folding in baby spinach right at the end adds color and a fresh, tender bite. Coconut aminos bring a savory, umami backbone that ties the whole pot together without weighing it down. Ladle it up with scallions, cilantro, and extra lime wedges for a cozy, satisfying dinner that happens to fit perfectly into a plant-based rotation. This one's a keeper for busy weeknights when you want something hearty, deeply spiced, and completely vegan without any extra thought required.

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private 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
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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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