Red Lentil and Zucchini Chili

March 17, 2019


  • 2 cups of uncooked red lentils
  • 1 tablespoon of coconut oil
  • 1 small organic yellow onion, diced
  • 2 bell peppers (orange and red or 2 of the same color), diced
  • 3-4 organic zucchini, diced into small cubes
  • 2 large cans of organic diced tomatoes (28 oz each)
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of chili powder
  • 1/4 teaspoon red pepper flakes (omit or lessen if you want it mild)
  • 1/4 teaspoon of coriander
  • Sea salt and pepper to taste
  • Chives for garnish


  • Heat oil in a soup pot and add onions and bell peppers and cook until onions are translucent and both are soft.
  • In a separate pot, boil water and cook the lentils for 10 minutes.
  • Add cumin, chili powder, red pepper flakes and coriander to the onions and bell peppers and stir until mixed. Add zucchini and both cans of tomatoes with juice.
  • When lentils are cooked, drain the water and add to the chili pot. Add salt and pepper to taste and let it cook for 30 minutes.
  • Garnish with sliced chives

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