Vegetarian Thai-Inspired Ginger-Lime Lentil Chili

Total time55 min

Prep time15 min

Cook time40 min

Vegetarian Thai-Inspired Ginger-Lime Lentil Chili

Red lentils simmer down into a thick, coconutty base loaded with fragrant ginger, lemongrass, and warm turmeric, giving this chili a distinctly Thai-leaning twist on a classic comfort food. Bright lime juice and zest stirred in at the end wake everything up, cutting through the richness of the coconut milk and balancing the gentle heat from the cayenne. Wilted baby spinach adds a fresh, tender finish, while diced tomatoes and vegetable broth keep the base hearty without needing any meat to get there. It's a one-pot meal built entirely on vegetables, legumes, and bold aromatics, so it fits naturally into a vegetarian kitchen. Top bowls with cilantro, scallions, and extra lime wedges for a fresh, punchy finish that makes this an easy weeknight staple.

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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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