“This is a great replacement for a meat chili, even though some may say it’s a dish in it’s own right, serve with fresh bread, or use it in the way you would use a normal chili”
- 1.5 tablespoons olive oil
- 1 cups carrots, finely chopped
- 1 cups zucchini (courgette), finely chopped
- 1 cups eggplant (aubergine), finely chopped
- ¾ cups onion, chopped
- 2 ¼ tablespoons jalapeno, seeded and chopped
- .5 tablespoon garlic, finely chopped
- 2.5 teaspoons dried oregano
- 2 ¼ tsps ground cumin
- ¼ teaspoon cayenne
- 1 bayleaf
- 800 g tomatoes, canned; in juice, diced
- 300 ml vegetable stock
- 175 ml lentils
Heat oil in pot over medium heat. Cut the carrots, zucchini, eggplant, onion, jalapeno and garlic into the smallest cubes you can manage and saute in the heated oil until almost tender, about 5 minutes.
Add oregano, cumin, cayenne and bay leaf and stir until fragrant, about 30 seconds. Add tomatoes with juices, stock and lentils; bring to boil. Reduce heat; simmer uncovered until lentils and vegetables are tender, about 40 minutes. Season to taste with salt and pepper.
Source : Bon Appetit : January 1998 – Page 28
Servings/Yield : 4 servings
Rating : 5 out of 5
My photography techniques leave a lot to be desired, secondly I was more interested in eating it before it got cold than taking the picture.
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