This is a very unique, delicious way to add some eggplant and lentils into your diet. This recipe is just what the doctor ordered when it comes to lowering your cholesterol. Both eggplant and lentils do this naturally. The eggplant absorbs oil from the colon and lentils are high in soluable fiber. This is a vegan recipe, so there is no saturated fat that usually comes from traditional chili made with ground beef.
1 Eggplant, chopped in small pieces
1 Bell Pepper, chopped in small pieces
1 TBSP Coconut Oil
1 Can Diced Tomotoes
1 TBSP Chili Powder
Cayenne Pepper (optional)
1/4 tsp Salt
1/2 Cup Dried Lentils
1/4 Cup Fresh Corn
In a medium sized pan heat the pan on medium heat and then add the oil, bell pepper and eggplant. Saute for about 5-8 minutes. Then add the tomatoes, chili powder, salt and cayenne pepper. Cook for another 5 minutes and then add the dried lentils. Cover, turn down heat to low and simmer for 30 minutes or until the lentils are fully cooked. Add fresh corn and simmer an additional 5 minutes. Serve with a salad and corn bread. ENJOY!
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