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
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.