Name: Spicy Red Lentil Chili
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 30 min
Ingredients: 3 tbsp extra-virgin olive oil; 2 onions, diced; 3 large carrots, diced; 1 medium sized eggplant, diced; 1 small zuchini, diced; 1 small yellow squash, diced; 1-2 jalapenos, diced; 4 garlic cloves, diced; 1 1/2 tbsp dried oregano; 1 1/2 tbsp ground cumin; 2 tsp chili powder; 1 tsp hot paprika; 1/2 tsp cayenne pepper; 1 tsp salt; 2 bay leafs; 2 28 oz diced tomatoes with their juices; 2 1/2 cup chicken or vegetable stock; 1 1/2 cups red lentils; salt and pepper to taste; chopped cilantro (for garnish); creme fraiche or sour cream (for garnish)

Ingredients

Scale

3 tbsp extra-virgin olive oil
2 onions, diced
3 large carrots, diced
1 medium sized eggplant, diced
1 small zuchini, diced
1 small yellow squash, diced
1–2 jalapenos, diced
4 garlic cloves, diced
1 1/2 tbsp dried oregano
1 1/2 tbsp ground cumin
2 tsp chili powder
1 tsp hot paprika
1/2 tsp cayenne pepper
1 tsp salt
2 bay leafs
2 28 oz diced tomatoes with their juices
2 1/2 cup chicken or vegetable stock
1 1/2 cups red lentils
salt and pepper to taste
chopped cilantro (for garnish)
creme fraiche or sour cream (for garnish)

Instructions

Put the diced eggplant in a colander and salt heavily. Let sit for at least 30 minutes so the salt can draw out the bitter juices. Rinse eggplant and pat dry
Heat oil in a large soup pot or dutch oven. Add the onions and carrots and simmer for 2 minutes. Add eggplant and simmer 2 minutes more. Add zucchini, summer squash, jalapeno, and garlic. Cook for 7 minutes, stirring often.
Stir in the seasonings and bay leaf and cook for 1 minute. Add the tomatoes, broth, and lentils. Bring to a boil and then reduce heat to simmer. Simmer the lentils for 45 minutes or until lentils and veggies are tender. Season to taste and serve with creme fraiche and chopped cilantro.