Recipe courtesy of Food Network Kitchen

Vegetable Lentil Stew

Name: Vegetable Lentil Stew
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

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Level: Easy

Yield: 8 servings

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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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