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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
3 cloves garlic, chopped |
1 green bell pepper, seeded and chopped |
1 red bell pepper, seeded and chopped |
2 carrots, peeled and chopped |
1 medium eggplant, peeled and chopped |
1 medium zucchini, chopped |
1 teaspoon cayenne pepper |
1 teaspoon red pepper flakes |
1 tablespoon cumin |
2 cups dried lentils, picked over for stones |
1/2 cup red wine |
1 20 ounce can crushed tomatoes |
1 20 ounce can whole tomatoes, chopped with juices reserved |
1 tablespoon oregano |
1 tablespoon basil |
2 cans kidney beans, black beans or white beans, drained and rinsed |
salt and pepper |
2 tablespoons chopped parsley |
Directions:
1. In a large heavy pot, heat oil and cook onions until tender. Stir in green, red peppers and carrots and cook for 2 minutes. Stir in eggplant and zucchini. Add all the spices and toss to coat. Stir in the lentils. Add the wine, tomatoes, oregano and basil. Bring to a boil and reduce heat. Cover and simmer gently for 1 hour. If more liquid is needed, add 1 cup of water. Stir the stew occasionally. When lentils are tender, stir in the beans. Cook for another 20 minutes. Season to taste. Garnish with chopped parsley.
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