3 Tablespoon olive oil
2 Cups carrots, chopped
2 Cups zucchini, chopped
2 Cups eggplant, chopped
1 1/2 Cups onion, chopped
1 1/2 Tablespoon jalepeno, chopped
1 Tablespoon garlic, chopped
5 Teaspoon dried oregano
1 1/2 Tablespoon ground cumin
1/2 Teaspoon cayenne pepper
1 Bay leaf
2 (28 oz.) Cans diced tomatoes and juice
2 1/2 Cups chicken broth
1 1/2 Cups red or brown lentils
in heavy large pot over medium heat.
Add carrots, zucchini, eggplant, onion, jalapeno, and garlic and sauté until almost tender. About 5 minutes. Add oregano, cumin, cayenne and bay leaf and stir until fragrant, about 30 seconds. Add tomatoes with juice, stock and lentils. Bring mixture to a boil. Reduce heat: simmer uncovered until lentils and vegetables are tender about 40 minutes. Season to taste salt & pepper.
OK... here it is! The best chili recipe you've ever eaten! This is a rich spicy chili with lot of flavor. It will warm you to the bone. Perfect for cold winter days! Angela just won the chili cook off in her office with this recipe!