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Ingredients
| 1 | tablespoon | olive oil |
| 1 | large | onion chopped |
| 3 | cloves | garlic chopped |
| 1 | green bell pepper seeded and chopped | |
| 1 | red bell pepper seeded and chopped | |
| 2 | carrots peeled and chopped | |
| 1 | medium | eggplant peeled and chopped |
| 1 | medium | zucchini chopped |
| 1 | teaspoon | cayenne pepper |
| 1 | teaspoon | red pepper flakes |
| 1 | tablespoon | cumin |
| 2 | cups | dried lentils picked over for stones |
| 1⁄2 | cup | red wine |
| 1 | 20 ounce can crushed tomatoes | |
| 1 | 20 ounce can whole tomatoes chopped with juices reserved | |
| 1 | tablespoon | oregano |
| 1 | tablespoon | basil |
| 2 | cans | kidney beans black beans or white beans, drained and rinsed |
| Salt and pepper | ||
| 2 | tablespoons | chopped parsley |
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