Lentil And Eggplant Chili Mole Recipe

Name: Lentil And Eggplant Chili Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs eggplants, cut into 3/4 inch cubes; 1 teaspoon olive oil; 1 small onion, diced medium; 1/2 teaspoon red pepper flakes; 1 red pepper, diced medium; 3 garlic cloves, 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 green lentil, washed; 4 cups vegetable broth; 1 (15 ounce) can diced tomatoes; 2 teaspoons agave nectar or 2 teaspoons maple syrup; cilantro, for garnish (optional)

Servings: persons

2 lbs eggplants, cut into 3/4 inch cubes
1 teaspoon olive oil
1 small onion, diced medium
1/2 teaspoon red pepper flakes
1 red pepper, diced medium
3 garlic cloves, 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 green lentil, washed
4 cups vegetable broth
1 (15 ounce) can diced tomatoes
2 teaspoons agave nectar or 2 teaspoons maple syrup
cilantro, for garnish (optional)

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

253

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 18 ingredients. The key ingredients include: 2 lbs eggplants, cut into 3/4 inch cubes, 1 teaspoon olive oil, 1 small onion, diced medium, 1/2 teaspoon red pepper flakes, and more.

Yes, 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.

Lentil And Eggplant Chili Mole

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