1 Yellow onion, quartered 3 Garlic cloves, peeled 1 Zucchini, cut into chunks 3 Carrots, peeled & cut into chunks 2 tablespoons Olive oil 2 tablespoons Chile powder 1 teaspoon Ground cumin 1/2 teaspoon Ground coriander 2 tablespoons Paprika Kosher salt, to taste 2 tablespoons Tomato paste 2 cups Brown or green lentils, rinsed 1 15-oz can of fire-roasted tomatoes with green chilies 1 quart Vegetable broth 1 pound Spinach leaves
Heat a large Dutch oven over medium heat and add in the olive oil. In a food processor, pulse the onions and garlic to chop into small pieces. Add the mixture to the olive oil.
Repeat with the zucchini and the carrots and add to the pot. Stir and season with salt and the spices. Cook the vegetables until the moisture has evaporated and they begin to caramelize, about 10 minutes.
Add in the tomato paste and coat the veggies. Stir in the lentils and add the roasted tomatoes and the vegetable stock. Bring to a boil, then reduce to a simmer and cook for 30-45 minutes, covered, until the lentils are tender and the chili has thickened. If too thick, add in some water.
Stir in the spinach and serve with your favorite garnishes, like cilantro, avocado, or lime.
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