Spicy Lentil Chili 1998

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 2 cups finely chopped fresh garden carrots
• 2 cups finely chopped zucchini
• 2 cups finely chopped unpeeled eggplants
• 1 1/2 cups chopped onions
• 1 1/2 chopped seeded jalapeno peppers
• 1 tablespoon finely chopped garlic
• 4 teaspoons dried oregano
• 1 1/2 tablespoons ground cumin
• 1/2 teaspoon cayenne pepper
• 1 bay leaf
• 56 ounces diced tomatoes with juice (two 28 ounce cans)
• 2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
• 1 1/2 cups red lentils or 1 1/2 cups brown lentils

Recipe

• 1 heat the olive oil in a saucepot over medium heat. add in the chopped vegetables, onion, eggplant, carrots, jalapeno, garlic, and zucchini. saute until almost tender about 4 minutes.
• 2 add the spices oregano, cumin, cayenne, bay leaf, and stir for a few seconds .
• 3 add the tomatoes with juice, stock of choice, and the lentils, bring to a low boil.
• 4 reduce the heat and simmer uncovered until the lentils and vegetables are tender, about 40 minutes.
• 5 taste and then add salt and pepper if needed to suit your taste.
• 6 serve in bowls with corn chips or tortillas, some sour cream or yogurt and fresh cilantro as garnishes.