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
Directions
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.
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By Tiaree
on January 05, 2013
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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!
By terralee
Lake Oswego, OR
on March 19, 2012
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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.
By Peonygirl
Middletown, CT
on February 28, 2011
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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!
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