Cook The Book: Lentil And Eggplant Chili Mole Recipe

Name: Cook The Book: Lentil And Eggplant Chili Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 small onion, cut into medium dice; 1 red bell pepper, cut into medium dice; 3 cloves garlic, minced; 1 tablespoon mild chili powder; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons dried oregano; 1/2 teaspoon ground cinnamon; 3/4 teaspoon salt; 2 tablespoons unsweetened cocoa powder; 1 cup dried green lentils, washed; 4 cups vegetable broth; One (15-ounce) can diced tomatoes; 2 pounds eggplant, cut into 1/2-inch cubes; 2 teaspoons agave nectar or pure maple syrup; Cilantro, for garnish (optional)

Servings: persons

1 teaspoon olive oil
1 small onion, cut into medium dice
1 red bell pepper, cut into medium dice
3 cloves garlic, minced
1 tablespoon mild chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 cup dried green lentils, washed
4 cups vegetable broth
One (15-ounce) can diced tomatoes
2 pounds eggplant, cut into 1/2-inch cubes
2 teaspoons agave nectar or pure maple syrup
Cilantro, for garnish (optional)

1
Preheat a 4-quart pot over medium-high heat. Saute the onions and bell pepper in the oil until translucent, 5 to 7 minutes. Add the garlic and saute for another minute, using nonstick cooking spray or a splash of water if it's sticking. Mix in the chili powder, cumin, coriander, oregano, cinnamon, and salt. Add n cup of the vegetable broth and the cocoa powder, and cook for about 1 more minute while stirring to dissolve the cocoa.
2
Add the lentils, remaining vegetable broth, diced tomatoes, and eggplant. Cover the pot and bring the mixture to a boil, keeping a close eye on it. Once it's boiling, lower the heat to a simmer and cook for about 40 minutes, until the lentils are tender and the eggplant is soft. Mix in the agave. Taste for salt and seasoning
3
Let the chili sit for 10 minutes or so for maximum flavor. Serve garnished with cilantro, if you like.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 small onion, cut into medium dice, 1 red bell pepper, cut into medium dice, 3 cloves garlic, minced, and more.

Yes, Cook The Book: Lentil And Eggplant Chili Mole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Lentil And Eggplant Chili Mole

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