Spicy Lentil Chili 1998 Recipe

Name: Spicy Lentil Chili 1998
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 cups finely chopped fresh garden carrots; 2 cups finely chopped zucchini; 2 cups finely chopped unpeeled eggplants; 1 ½ cups chopped onions; 1 12 chopped seeded jalapeno peppers; 1 tablespoon finely chopped garlic; 4 teaspoons dried oregano; 1 ½ tablespoons ground cumin; ½ teaspoon cayenne pepper; 1 bay leaf; 56 ounces diced tomatoes with juice (two 28 ounce cans); 2 ½ cups chicken stock or 2 ½ cups vegetable stock; 1 ½ cups red lentils or 1 ½ cups brown lentils

Servings: persons

3 tablespoons olive oil
2 cups finely chopped fresh garden carrots
2 cups finely chopped zucchini
2 cups finely chopped unpeeled eggplants
1 ½ cups chopped onions
1 12 chopped seeded jalapeno peppers
1 tablespoon finely chopped garlic
4 teaspoons dried oregano
1 ½ tablespoons ground cumin
½ teaspoon cayenne pepper
1 bay leaf
56 ounces diced tomatoes with juice (two 28 ounce cans)
2 ½ cups chicken stock or 2 ½ cups vegetable stock
1 ½ cups red lentils or 1 ½ cups brown lentils

1
Heat the olive oil in a saucepot over medium heat.
2
Add in the chopped vegetables, onion, eggplant, carrots, jalapeno, garlic, and zucchini.
3
Saute until almost tender about 4 minutes.
4
Add the spices oregano, cumin, cayenne, bay leaf, and stir for a few seconds .
5
Add the tomatoes with juice, stock of choice, and the lentils, bring to a low boil.
6
Reduce the heat and simmer uncovered until the lentils and vegetables are tender, about 40 minutes.
7
Taste and then add salt and pepper if needed to suit your taste.
8
Serve in bowls with corn chips or tortillas, some sour cream or yogurt and fresh cilantro as garnishes.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 cups finely chopped fresh garden carrots, 2 cups finely chopped zucchini, 2 cups finely chopped unpeeled eggplants, and more.

Yes, Spicy Lentil Chili 1998 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.

That's it — enjoy your meal!

Spicy Lentil Chili 1998

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions