Total Time
55mins
Prep 10 mins
Cook 45 mins

This is so tastey that I don't think you will miss the meat. Use vegetable broth in place of the chicken stock for a vegetarin course. Serve with corn chips, and some sour cream or yogurt on top for a garnish. Garnish with cilantro too if desired.

Ingredients Nutrition

Directions

  1. 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.
  2. Add the spices oregano, cumin, cayenne, bay leaf, and stir for a few seconds .
  3. Add the tomatoes with juice, stock of choice, and the lentils, bring to a low boil.
  4. Reduce the heat and simmer uncovered until the lentils and vegetables are tender, about 40 minutes.
  5. Taste and then add salt and pepper if needed to suit your taste.
  6. Serve in bowls with corn chips or tortillas, some sour cream or yogurt and fresh cilantro as garnishes.

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