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Prep Time: 15 Minutes Cook Time: 43200 Minutes |
Ready In: 43215 Minutes Servings: 6 |
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Ingredients:
1 teaspoon olive oil |
3 garlic cloves, minced |
1 onion, diced |
1 large eggplant, cubed |
1 small acorn squash, peeled and cubed |
1 large zucchini, cubed |
1 1/2 cups water or 1 1/2 cups vegetable broth |
3 large tomatoes, cubed |
1 cup dried lentils |
salt, to taste |
ground black pepper, to taste |
2 teaspoons dried thyme |
Directions:
1. Warm the olive oil in a large pot. Add the onion and garlic and saute until very aromatic.
2. Add the eggplant, squash and zucchini to the pot, stirring until the edges begin to brown.
3. Add the remaining ingredients, stirring well. Bring broth to a boil, then lower heat to a simmer. Leave to simmer uncovered for 15-20 minutes.
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