Harvest Vegetables With Chili

Harvest Vegetables With Chili

2 tbsp. vegetable oil
1 large red onion, chopped
2 cloves garlic, minced
2 zucchini, cubed
2 sweet red or yellow peppers, cubed
1 large eggplant, cubed
1 tsp. chopped hot pepper
4 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1 tsp. oregano
3 cups chopped tomatoes
2 1/2 cups water or chicken stock
1 1/2 cups green lentils
2 tbsp. lemon juice

In large saucepan, heat oil over medium heat. cook onion and garlic, stirring occasionally, for 4 minutes or until soft. Add zucchini, sweet peppers, eggplant and hot pepper. Cook, stirring for 5 minutes. Add tomatoes, water and lentils. Bring to boil. Reduce to low heat and cook for 40 to 45 minutes or until lentils are tender. For thicker chili, uncover and cook to desired consistency. Stir in lemon juice and salt to taste. Serve with crusty bread or cornbread.