By Trouble Mandeson
Ingredients:
– 2 Tbsp olive oil
– 1 yellow onion, diced
– 2 jalapeños, seeded and chopped
– 3 garlic cloves, minced
– 1 large or 2-3 small eggplant, cut into 1″ cubes
– 3 Tbsp. chili powder (Field Day Organic, $4.49/lb in bulk)
– 2 tsp cumin (Field Day Organic, $4.99/lb in bulk)
– 2 tsp oregano (Field Day Organic, $3.99/lb in bulk)
– 1/8 tsp ground clove
– 3/4 tsp. salt
– 1 cup dried green lentils, washed (Field Day Organic, $3.49)
– 4 cups vegetable broth
– 1 (15 oz) can diced tomatoes (Field Day Organic, $1.99)
– 1 (15 oz) can kidney beans (Field Day Organic, $3.49)
– 2 tsp maple syrup
– Chopped scallion or cilantro for serving
Preparation:
1) Put cubed eggplant into a bowl, heavily salt, and set aside. Preheat 1 tablespoon of oil in a pan over medium heat.
2) Saute onions and jalapeno with a pinch of salt until translucent, 5-7 minutes. Add garlic and continue to sauté.
3) Rinse eggplant and add to pan with the remaining oil. Cook for 5 minutes at medium, covered, but stirring occasionally, until soft. Be sure not to let it scorch.
4) Mix in spices and cook 2 minutes. Add cleaned lentils, broth, and diced tomatoes. Cover, bring to a boil, then simmer for 40 minutes until lentils are tender. Add beans and maple syrup.
5) Taste and add salt as needed. Garnis with scallions or cilantro. Enjoy!
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