In a large pot, saute the diced onions, garlic, and a sprinkle of chipotle powder in a teaspoon of grape seed oil.
When the onions are translucent, add the lentils and veggie broth and 1/2 the salsa.
Bring to a boil, then reduce heat and simmer for about 30 minutes or until the lentils are mushy. (If the liquid runs low as it simmers, throw in some more broth or water.)
Mix in the rest of the salsa.
Remove from heat and let sit for a few. The mixture will thicken as it cools.
Fire up a saute pan and saute those peppers, onions, and zucchini.
Place some fresh spinach in a bowl.
Top it with the lentils, followed by the pepper/onion/zucchini mix.
Top it off with some fresh avocado and cilantro (I love a huge handful of the stuff) and a drizzle of hot sauce if you're feeling spicy.
Chow down. Try not to eat all the leftovers at once. They freeze well.
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!