Cook the Book: Lentil and Eggplant Chili Mole

Name: Cook the Book: Lentil and Eggplant Chili Mole
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 425 grams diced tomatoes; 1 Tbsp mild chili powder; 237 milliliters dried green lentils, washed; 907 grams eggplant, cut into 1/2-inch cubes; 3 cloves garlic, minced; 1 teaspoons ground cinnamon; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 2 teaspoons agave nectar or pure maple syrup; 1 teaspoon olive oil; 1 small onion, cut into medium dice; 2 teaspoons dried oregano; 1 red bell pepper, cut into medium dice; 1 teaspoons salt; 2 Tbsps unsweetened cocoa powder; 946 milliliters vegetable broth

Cook the Book: Lentil and Eggplant Chili Mole might be just the American recipe you are searching for. This recipe serves 6. This recipe covers 23% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegan recipe has 214 calories, 12g of protein, and 2g of fat per serving. It works well as a soup. It will be a hit at your The Super Bowl event. A mixture of ground coriander, bell pepper, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Preheat a 4-quart pot over medium-high heat. Sauté the onions and bell pepper in the oil until translucent, 5 to 7 minutes.

Ingredients you will need

Bell Pepper

Onion

Cooking Oil

Equipment you will use

Pot

Add the garlic and sauté for another minute, using nonstick cooking spray or a splash of water if it’s sticking.

Ingredients you will need

Cooking Spray

Garlic

Water

Mix in the chili powder, cumin, coriander, oregano, cinnamon, and salt.

Ingredients you will need

Chili Powder

Coriander

Cinnamon

Oregano

Cumin

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.

Ingredients you will need

Vegetable Broth

Cocoa Powder

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.

Ingredients you will need

Vegetable Broth

Eggplant