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Cook the Book: Lentil and Eggplant Chili Mole

www.seriouseats.com
  • 60 minutes
  • Serves 6

INGREDIENTS

15 oz

canned tomatoes

1 tbsp

chili powder

1 cup

dried green lentils

2 lb

eggplant

3 cloves

garlic

1/2 tsp

ground cinnamon

2 tsp

ground coriander

2 tsp

ground cumin

2 tsp

maple syrup

1 tsp

olive oil

1 small

onion

2 tsp

oregano

1

red bell pepper

3/4 tsp

salt

2 tbsp

unsweetened cocoa powder

4 cups

vegetable broth