CHILI

• 1 yellow onion, diced

• 1 carrot, peeled and diced

• 1 tablespoon tomato powder

• 2 teaspoon ras el hanout

• 1 teaspoon smoked paprika

• 3 garlic cloves, minced (divided)

• 1/2 cup red lentils, rinsed and sorted

• 4 oz orzo

• 13.4 oz chickpeas, drained and rinsed

• 14.5 oz fire-roasted diced tomatoes

• 2 oz teen spinach

GREMOLATA

• 1 lemon, zested, half juiced, half cut into wedges (divided)

• 0.25 oz cilantro, leaves, and tender stems chopped

• 4 tablesppon olive oil

• Salt and pepper

INSTRUCTIONS

1. Cook the aromatics
   Heat 2 tbsp olive oil in a medium saucepan over medium-high heat. Add onion and carrot and cook until onion is translucent and carrot is soft, 8 to 10 minutes. Add tomato powder, ras el hanout, smoked paprika, just half the garlic, and a pinch of salt and pepper and cook until fragrant, about 1 minute. (4-serving meal: use 4 tbsp olive oil).

2. Cook the chili
   Add 5 cups water, lentils, and ½ tsp salt and bring soup to a boil. Reduce to a simmer and cook for 8 minutes. Stir in orzo and increase heat to medium-high. Continue to cook, stirring occasionally, until lentils are tender and orzo is al dente, 14 to 16 minutes. (4-serving meal: use 8 cups water, 1 tsp salt) TIP: To “sort” the lentils (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.

3. Finish the chili
   Add chickpeas, fire roasted tomatoes, and spinach and cook until spinach is wilted and chickpeas are heated through, about 2 minutes. Off heat, stir in lemon juice and season with salt to taste.

4. Make the cilantro gremolata and serve
   Add 2 tbsp olive oil, lemon zest, cilantro, remaining garlic, and a pinch of salt and pepper to a small bowl and stir to combine the cilantro gremolata. Divide the soup between bowls, drizzle with cilantro gremolata, and serve with lemon wedges. Enjoy! (4-serving meal: use 4 tbsp olive oil).