Summer Yoga Bowl

Ingredients

• 1
  
  tablespoon olive oil
  
• 1
  
  large yellow onion, diced
  
• 2
  
  cloves garlic, minced
  
• 2
  
  tablespoons fresh ginger, peeled and minced
  
• .5
  
  teaspoons chili powder
  
• 1
  
  teaspoon cayenne powder
  
• 1
  
  teaspoon ground cinnamon
  
• 1
  
  head (about ½ pound) broccoli, cut into bite sized pieces
  
• 2
  
  large carrots (or 20 baby), peeled and cut into ½ inch rounds
  
• 1
  
  fennel, stems and fronds removed, cut into thin slices
  
• 1
  
  medium zucchini, medium cubed
  
• .5
  
  cups red lentils
  
• .5
  
  cups filtered water
  
• 1
  
  large can (28 ounces) whole peeled tomatoes
  
• 1
  
  can (15 ounces) cannellini beans
  
• .5
  
  cups fresh cilantro, roughly chopped
  

Directions

1. In a medium sized Dutch oven or heavy pot, heat oil over medium-high heat until just shiny. Add onion and garlic and sauté, stirring frequently, until soft (about 4-7 minutes). Add ginger, chili powder, cayenne, and cinnamon and continue to stir until fragrant (about 30 seconds).
2. Add broccoli, carrots, fennel, zucchini, lentils, water and tomatoes, combine, and bring pot to a simmer. Reduce heat to low, cover, and allow pot to continue simmering for 30 minutes, or until lentils are cooked through and vegetables are soft.
3. Remove pot from heat and stir in cannellini beans. Serve hot or chilled garnished with cilantro. Enjoy!