 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
This is so tastey that I don't think you will miss the meat. Use vegetable broth in place of the chicken stock for a vegetarin course. Serve with corn chips, and some sour cream or yogurt on top for a garnish. Garnish with cilantro too if desired. Ingredients:
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 |
Directions:
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.
|
|