1 tablespoon avocado or sunflower oil
1 small or ½ medium red onion, diced
1 medium green bell pepper, diced
1 jalapeño pepper, minced
2 large garlic cloves, minced
1 tablespoon chili powder
½ teaspoon ground cinnamon
1¼ cups dry brown lentils (8.5 ounces)
1 (15-ounce) can diced, no-salt-added fire-roasted tomatoes
4 cups vegetable broth (32 fluid ounces)
12 California prunes, finely diced (3.5 ounces)
¼ cup roughly chopped fresh cilantro leaves and tender stems
- Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and jalapeño and cook while stirring until the onion is lightly browned, about 8 minutes. Add the garlic, chili powder, and cinnamon and cook while stirring until fragrant, about 30 seconds.
- Add the lentils, tomatoes (with liquid), and broth and bring to a boil over high heat. Partially cover, reduce heat to medium-low, and simmer until lentils are just-tender, about 25 minutes.
- Remove lid, stir in the prunes, and cook while stirring occasionally until desired consistency, about 3 to 4 minutes. Adjust seasoning.
- Ladle into small bowls, sprinkle with the cilantro, and serve.
- Calories 240