| Level: | Easy |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 384 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 17 g |
| Sugar | 14 g |
| Protein | 22 g |
| Cholesterol | 0 mg |
| Sodium | 1135 mg |
Reviews
I made this for my vegetarians at Thanksgiving. It was such a hit that everyone ate it-along with the turkey. I turned down the heat a bit after reading the reviews but other than that, used the recipe as is. I did use two different types of beans (black and cannelloni) and I used French lentils which I did not have to soak. This made a lot of food and my guests all asked me to email them the recipe (and I had 28 people!). By popular request,it will now be a staple of my Thanksgiving dinner,
I think it would be more fitting if this recipe were caled “Vegetarian Chili”. Since I LOVE hot & spicy food I laughed off all the warnings about the heat, and I wish I had listened. The only negative effects of the heat are that you really can’t taste any of the wonderful flavors that all the other ingredients bring to the party-and I used only 1/2 tsp of cayenne. I enjoyed it and found it to be a hearty and fulfilling vegan dish, and I would make it again with less cayenne/red pepper. Next time will try 1/4 tsp cayenne and 1/2 tsp red pepper flakes. It does make alot, so expect leftovers. Still, worth making and a nice dish!
Tooooo! spicy I cut the cayenne pepper and red pepper flakes in half next time I will omit the res pepper flakes. I will make it again.
This was way, way too spicy. I like spicy food but right now it feels like my mouth is on fire and I am sweating. That being said, if the cayenne and crushed red pepper were reduced I think this would be a good dish. It makes a ton of food so its good for a crowd. Just be sure to reduce the hot peppers, it really is too much the way the recipe is written, even if you like spicy hot food!
Too many ingredients and it looks to be a lot of work.
Extremely easy to make and an absolute hit with enough leftovers to last the week. I used a little bit of red wine vinegar instead of the red wine and also had to add some water in order to make sure the lentils were continuously soaked. I would definitely recommend this dish.
Mostly followed directons. Here are my variations:
1. used for wine (shiraz-cabernet from Australia) adds a beautiful flavor
2. sea salt, coarse
3. not into spicies – omited the chiles and pepper, but added bay leaves and bragg liquid aminos for flavor enhancement 10 mins before serving
4. soaked the lentils (used green)
5. used pressure cooker, as I was pretty hungry. pressue cooker recipies on the net suggested 20 min for dry lentils; as mine were soaked, 10 minutes or so after cooker has been brought to pressure suffised allowing other ingredients not to mush. You can play with it and adjust to your liking.
6. added beans (can of red and can of black)and salt 10 minutes before serving.
7. and a sprinkle of your fave cheese will make any tummy happy.
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will try this variation next. cook lentils separate to perfection and add to sauteed veggies cooked per recipy. Simmer just a while to blend flavors. this should provide for firm veggies and still retain its mmmm mmmm goodness.
This is easy to make and it’s a satisfying, delicios and healthy meal. It’s a hit with my family. I do find that I have to add a little more water and cook it a little longer in order for the lentils to get completely cooked.
I made this dish for a large school event where we needed a vegetarian entree. Everyone loved it. I cut back on the cayenne and red pepper so it would appeal to most people. This stew is great served with brown rice. It is a healthy high fiber, low-fat dish that I usually prepare when I need to lose weight!