Ingredients

• 2 tablespoons olive oil
• 1 small white onion, diced
• 1 teaspoon ground cumin
• ½ teaspoon sea salt
• 1 teaspoon smoked paprika
• ½ teaspoon ancho chili powder
• ½ teaspoon chipotle chili powder
• 1 tablespoon tomato paste
• 1 cup dried brown lentils, rinsed
• 1 ½ cups water
• 1 tablespoon white vinegar or apple cider vinegar
• 1 can chopped tomatoes

Instructions

1. Sauté onion in the oil until translucent. Add the cumin, salt, smoked paprika and chili powders and cook, stirring, for 1 minute.
2. Add the tomato paste, lentils, water, vinegar and canned tomatoes
3. Increase the heat to medium-high to bring the mixture to a boil, then reduce the heat so the mixture is barely bubbling, cover.
4. Cook until all liquid has been absorbed and the lentils are tender but not falling apart, 30 to 40 minutes. (If the lentils are dry before they become tender, add water 1/3 cup at a time and continue cooking.)

Health Benefits

Lentils are rich in fiber and a great prebiotic food. Spices are a rich source of many phytonutrients. Very small amounts impact the gut bacteria favorably. Plus, the yum factor.