Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 carrots, peeled and chopped
• 1 medium eggplant, peeled and chopped
• 1 medium zucchini, chopped
• 1 teaspoon cayenne pepper
• 1 teaspoon red pepper flakes
• 1 tablespoon cumin
• 2 cups dried lentils, picked over for stones
• 1/2 cup red wine
• 1 20 ounce can crushed tomatoes
• 1 20 ounce can whole tomatoes, chopped with juices reserved
• 1 tablespoon oregano
• 1 tablespoon basil
• 2 cans kidney beans, black beans or white beans, drained and rinsed
• Salt and pepper
• 2 tablespoons chopped parsley

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Instructions

1. In a large heavy pot, heat oil and cook onions until tender. Stir in green, red peppers and carrots and cook for 2 minutes. Stir in eggplant and zucchini. Add all the spices and toss to coat. Stir in the lentils. Add the wine, tomatoes, oregano and basil. Bring to a boil and reduce heat. Cover and simmer gently for 1 hour. If more liquid is needed, add 1 cup of water. Stir the stew occasionally. When lentils are tender, stir in the beans. Cook for another 20 minutes. Season to taste. Garnish with chopped parsley.