recipes
zucchini and lentil stew
1 large onion, chopped
2 cloves garlic, minced
2 zucchini, sliced
1 green pepper, sliced
1 red pepper, sliced
1 eggplant, unpeeled, cut into cubes
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon salt
¼ teaspoon pepper
1 28 oz can tomatoes, chopped
2 cups vegetable broth
1 ¼ cups lentils.
1. Put oil in pot and cook onion and garlic.
2. Add in 3 tablespoons liquid, zucchini, peppers, and eggplant. cook over medium heat for 5 minutes.
3. Stir in seasoning and cook another 5 minutes
4. Add tomatoes, broth and lentils.
5. Bring to a boil and reduce heat to medium low.
6. Cook covered for 40 minutes.
7. Enjoy!