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Categories:
olive oil yellow onion garlic fresh ginger chili powder cayenne powder ground cinnamon head carrots fennel zucchini red lentils water tomatoes cannellini beans fresh cilantro
Viewed: 43 - Published at: 3 years agoIngredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, peeled and minced
- .5 teaspoons chili powder
- 1 teaspoon cayenne powder
- 1 teaspoon ground cinnamon
- 1 head (about 1/2 pound) broccoli, cut into bite sized pieces
- 2 large carrots (or 20 baby), peeled and cut into 1/2 inch rounds
- 1 fennel, stems and fronds removed, cut into thin slices
- 1 medium zucchini, medium cubed
- .5 cups red lentils
- .5 cups filtered water
- 1 large can (28 ounces) whole peeled tomatoes
- 1 can (15 ounces) cannellini beans
- .5 cups fresh cilantro, roughly chopped
Method
- In a medium sized Dutch oven or heavy pot, heat oil over medium-high heat until just shiny. Add onion and garlic and saute, stirring frequently, until soft (about 4-7 minutes). Add ginger, chili powder, cayenne, and cinnamon and continue to stir until fragrant (about 30 seconds).
- Add broccoli, carrots, fennel, zucchini, lentils, water and tomatoes, combine, and bring pot to a simmer. Reduce heat to low, cover, and allow pot to continue simmering for 30 minutes, or until lentils are cooked through and vegetables are soft.
- Remove pot from heat and stir in cannellini beans. Serve hot or chilled garnished with cilantro. Enjoy!
