1 cup uncooked green or brown lentils 4 cups water 1 tablespoon olive oil 1 medium onion, diced small 1 medium or small zucchini, diced small1 or 2 medium carrots, grated 2 cloves garlic, minced 1 Tablespoons chili powder 2 teaspoons oregano 1 teaspoon salt 16 oz can diced tomatoes and juices 1/4 cup tomato paste 1 to 3 tablespoons maple syrup 1 tablespoon yellow mustard
4 to 6 baked potatoes (optional – for serving)
Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.
About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and zucchini in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, grated carrot, the chili powder, oregano and salt and mix. Add the diced tomatoes and paste. Cook for about 10 minutes.
Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait. Serve over baked potatoes.