Lentil and Eggplant Chili Mole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Great meatless Monday meal - you'll not miss the beef in the slightest! From . The 1/2 teaspoon of red pepper flakes makes it moderately spicy, not killer; however, it's easily omitted if you're sensitive. Ingredients:
2 lbs eggplants, cut into 3/4 inch cubes |
1 teaspoon olive oil |
1 small onion, diced medium |
1/2 teaspoon red pepper flakes |
1 red pepper, diced medium |
3 garlic cloves, minced |
1 tablespoon mild chili powder |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
2 teaspoons dried oregano |
1/2 teaspoon ground cinnamon |
3/4 teaspoon salt |
2 tablespoons unsweetened cocoa powder |
1 cup green lentil, washed |
4 cups vegetable broth |
1 (15 ounce) can diced tomatoes |
2 teaspoons agave nectar or 2 teaspoons maple syrup |
cilantro, for garnish (optional) |
Directions:
1. Preheat a 4-quart soup pot over medium high heat. Saute onions and bell pepper in oil until translucent, 5 to 7 minutes. Add garlic and red pepper flakes and saute for another minute, using cooking spray or a splash of water if it's sticking. Mix in chili powder, cumin, coriander, oregano, salt and cinnamon. Add 1/2 cup of the vegetable broth and the cocoa powder; cook for about 1 more minute, while stirring, to dissolve the cocoa.
2. Add lentils, vegetable broth, diced tomatoes and eggplant. Cover pot and bring to a boil, keeping a close eye. Once it's boiling, lower heat to a simmer and cook for about 40 minutes, until lentils are tender and eggplant is soft. Mix in agave. Taste for salt and seasoning.
3. Let sit for 10 minutes or so for maximum flavor. Serve garnished with cilantro.
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