3 Tbsp. olive oil
2 C. finely chopped carrots
2 C. finely chopped onion
2 C. finely chopped zucchini
2 C. finely chopped unpeeled eggplant
1 Tbsp. chopped seeded jalapeno
1 Tbsp. finely chopped garlic
1 Tbsp. ground cumin
1¼2 tsp. ground cayenne
2 28-oz. canned diced tomatoes with the juice
21¼2 C. chicken stock or vegetarian bouillon
11¼2 C. brown lentils
Heat oil in large pot. Add carrots, zucchini, eggplant, onion,
jalapeno and garlic and sauté until tender. Add cumin and cayenne.
Stir and simmer. Add tomatoes with juices, stock and lentils. Boil
and then simmer uncovered until lentils and vegetables are tender
about 45 minutes. Be gentle with the cumin and cayenne in the
beginning. You can always add more after chili is thoroughly cooked
and has “sat” for awhile. You can serve with a dollop of sour cream
and shredded cheddar cheese just to cool things off! |
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