Serves approximately 5


1 tsp coconut oil
1 yellow onion
3 carrots, chopped
3 celery stalks, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 (28 oz) box or jar diced no-salt tomatoes
1 cup dry red lentils
1 tsp cumin
1 tsp chili powder
2 tsp sea salt
2 1/2 cups water
Chopped parsley, for garnish


  1. Melt the coconut oil in a large stockpot or enameled Dutch oven over medium heat. Add the onion, carrots, celery, and bell pepper and sauté until tender, about 10 minutes.
  2. Add the garlic and sauté just until fragrant, about 1 minute. Add the tomatoes, lentils, cumin, chili powder, salt, and water and bring to a boil. Lower the heat, cover and let the chili simmer until the lentils are tender, about 30 minutes. Adjust the seasonings to taste and serve warm, garnished with the parsley.

PER SERVING 217 calories, 12 g protein, 38 g carbohydrates, 6 g fiber, 11 g sugar, 1 g fat, 1 g saturated fat, 0 mg cholesterol, 855 mg sodium

Source: our sister publication Diabetes Focus (Fall 2015) reprinted with permission from Everyday Detox: 100 Easy Recipes to Remove Toxins, Promote Gut Health, and Lose Weight Naturally by Megan Gilmore (Ten Speed Press, 2015).

Publication Review By: the Editorial Staff at

Published: 15 Oct 2015

Last Modified: 16 Oct 2015