• 3 tablespoons olive oil
  • 2 cups finely chopped carrots
  • 2 cups finely chopped zucchini
  • 2 cups finely chopped unpeeled eggplant
  • 1-½ cups chopped onion
  • 1-½ tbsp chopped seeded jalapeño
  • 1 tablespoon finely chopped garlic
  • 5 teaspoons dried oregano
  • 1-½ tablespoon ground cumin
  • ½ teaspoon cayenne pepper
  • 1 bay leaf
  • 2 28-oz cans chopped tomatoes, with juice
  • 2-½ cups chicken or vegetable stock
  • 1-½ cups red or brown lentils


Heat oil, add carrots, zucchini, eggplant, onions, chil and garlic, and saute until almost tender, about 5 minutes. Add spices, stir until fragrant (1/2 minute), then add tomatoes, stock and lentils. Bring to a boil, then reduce heat and simmer uncovered for about 40 minutes. Season with salt, and serve hot with yogurt and cilantro.

Chili, Low Cholesterol, Low Fat, Low Saturated Fat
MacGourmet downloadLentil Chili. To import, drag image to your MacGourmet recipe box.