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Ingredients
1
C
Lentils
cooked to package instructions
1/2
Can
Black Beans
1
small
Eggplant
cubed
1
small
Onion
chopped
1
stalk
Celery
diced
1
large
Carrot
diced
Vegetable Oil
1
Can
Fire Roasted Tomatoes
you could also use crushed tomatos
1
Can
Diced Tomatoes
1/2
C
Vegetable Broth
Salt & Pepper
to taste
Chile Powder
to level of desired heat
Vegan Sour Cream
Parsley
for garnish
Instructions
Add vegetable oil to a large stock pot. Saute the onion, celery and carrots until tender.
Add the cubed eggplant and cook until tender.
Add the Fire Roasted (or Crushed) Tomatoes and the Diced Tomatoes.
Cook dried lentils to package instructions. You can use vegetable broth instead of water for added flavor.
Add in the lentils and black beans.
Add the broth. It will still appear pretty thin at this point. Simmer for an hour or until thickened and cooked down.
Serve with a dollop of vegan sour cream and/or parsley, if desired.