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Categories:
olive oil fresh garden carrots zucchini eggplants onions peppers garlic oregano ground cumin cayenne pepper bay leaf tomatoes chicken red lentils
Viewed: 106 - Published at: a year agoIngredients
- 3 tablespoons olive oil
- 2 cups finely chopped fresh garden carrots
- 2 cups finely chopped zucchini
- 2 cups finely chopped unpeeled eggplants
- 1 12 cups chopped onions
- 1 12 chopped seeded jalapeno peppers
- 1 tablespoon finely chopped garlic
- 4 teaspoons dried oregano
- 1 12 tablespoons ground cumin
- 12 teaspoon cayenne pepper
- 1 bay leaf
- 56 ounces diced tomatoes with juice (two 28 ounce cans)
- 2 12 cups chicken stock or 2 12 cups vegetable stock
- 1 12 cups red lentils or 1 12 cups brown lentils
Method
- 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.
- Add the spices oregano, cumin, cayenne, bay leaf, and stir for a few seconds .
- Add the tomatoes with juice, stock of choice, and the lentils, bring to a low boil.
- Reduce the heat and simmer uncovered until the lentils and vegetables are tender, about 40 minutes.
- Taste and then add salt and pepper if needed to suit your taste.
- Serve in bowls with corn chips or tortillas, some sour cream or yogurt and fresh cilantro as garnishes.
