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RED LENTIL CHILI




Source of Recipe


THE HYATT HOTEL-HARBORSIDE GRILL'S


List of Ingredients




12 oz. red lentils
2 medium carrots
1 small zucchini
1 small yellow squash
½ medium eggplant, peeled
1 small onion, peeled
1 T. olive oil
1 bay leaf
1 t. Mrs. Dash seasoning
½ t. crushed red pepper
1 T. oregano
½ t. cumin
1 t. chili powder
1 ½ t. cayenne pepper (or to taste)
1 ½ t. chopped fresh garlic
1 t. ground nutmeg
1 jalapeno pepper, minced
2 c. chicken stock
6 c. canned plum tomatoes

Recipe



Place the lentils in a deep bowl. Add water to cover and let soak overnight.
Shred the carrots, zucchini, squash, eggplant and onion.
Heat the olive oil in the bottom of a large stockpot.
Add the vegetables and the bay leaf, Mrs. Dash, crushed red pepper, oregano, cumin, chili powder, cayenne pepper, garlic, nutmeg and jalapeno pepper.
Saute until the vegetables soften, about 5 minutes.
Drain the lentils. Add them to the pot, along with the chicken stock and tomatoes.
Bring to a simmer and let simmer for 2 hours, until the lentils are soft.
Makes 10 servings.