Enriched with cumin, fragrant onions and slowly simmered tomatoes, this Sprouted Lentil Chili pairs beautifully with sour cream, avocado and freshly chopped cilantro. .
Warm the olive oil over medium-high heat in a Dutch oven or heavy stock pot. Toss in the chopped onion and garlic, sauteing until fragrant and translucent, about 3 minutes. Turn down the heat to medium-low, and continue cooking the onions and garlic in the hot oil until they begin to caramelize around their edges - about ten minutes further.
Stir in the salt and spices, and continue cooking a minute or two longer.
Stir in the lentils and tomatoes, and then pour in the broth and simmer, over medium heat, until the lentils are softened and cooked through - about 15 minutes.