Ingredients
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5 tablespoons extra-virgin olive oil, divided, plus more as needed and for garnish
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1 eggplant (unpeeled), cut into 1/2-inch cubes (about 6 cups)
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2 zucchini, cut into 1/2-inch-thick half-moons (about 3 cups)
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1 large yellow onion, chopped (about 2 cups)
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2 tablespoons minced garlic (about 6 garlic cloves)
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2 tablespoons tomato paste
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8 cups vegetable broth
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1 (14.5-ounce) can crushed tomatoes
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1 cup uncooked French green lentils, rinsed
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1 (12-ounce) jar roasted red bell peppers, drained and coarsely chopped
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salt and pepper, to taste
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1/2 cup loosely packed fresh basil leaves, plus more for garnish
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option
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1 tablespoon balsamic vinegar
Directions
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1
Done
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Heat 3 tablespoons oil in a large pot over medium-high. Add eggplant; cook, stirring occasionally, until starting to soften, about 5 minutes, adding additional oil, 1 tablespoon at a time, if eggplant begins to stick to pot. |
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2
Done
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Add zucchini, onion, and remaining 2 tablespoons oil. Reduce heat to medium, and cook, stirring often, until onion and zucchini are crisp-tender, 6 to 8 minutes. |
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3
Done
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Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. |
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4
Done
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Stir in tomato paste; cook, stirring constantly, until color darkens to a rusty red, about 2 minutes. |
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5
Done
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Add vegetable broth, crushed tomatoes, lentils, roasted red bell peppers, salt, and black pepper; bring to a boil over high. Reduce heat to low, and simmer, uncovered, stirring occasionally, until lentils are tender, 40 to 45 minutes. Remove from heat. |
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6
Done
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Add basil and vinegar (optionals); stir until basil is wilted, about 30 seconds. Season with additional salt and black pepper to taste. Drizzle with olive oil, and garnish with basil leaves. Serve hot. |
