Spicy Lentil Chili

(3 votes)

3 tablespoons olive oil
2 cups finely chopped carrots
2 cups finely chopped zucchini
2 cups finely chopped eggplant
1 1/2 cups chopped onion
1 1/2 tablespoons chopped, seeded jalapeno chili
1 tablespoon finely chopped garlic
5 teaspoons dried oregano
1 1/2 tablespoons ground cumin
1/2 teaspoon cayenne pepper
1 bay leaf
2 28 ounce cans diced tomatoes in juice
2 1/2 cups canned vegetable broth
1 1/2 cups red lentils

Heat oil in heavy or large pot over medium heat. Add carrots, zucchini, eggplant, onion, jalapeno and garlic and sauté until almost tender, about 5 minutes. Add oregano, cumin, cayenne pepper and bay leaf and stir until fragrant, about 30 seconds. Add tomatoes with juices, stock and lentils; bring to a boil. Reduce heat, simmer uncovered until lentils and vegetables are tender, about 40 minutes. Season to taste with salt and pepper.



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