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Mexican-Style Lentil and Black Bean Stew
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 cup dried green lentils, rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Cook for 4 to 5 minutes until the onion turns soft.
  • Stir in the cumin and chili powder. Cook for 30 seconds until the spices smell fragrant.
  • Add the rinsed lentils, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then lower the heat to a simmer.
  • Cover the pot and cook for 25 minutes, stirring once or twice, until the lentils are tender.
  • Stir in the black beans and cook uncovered for 5 more minutes to heat them through. Season with salt and pepper to taste.
  • Ladle the stew into bowls and top with fresh cilantro and a squeeze of lime.

Notes

Simmer the stew a few extra minutes uncovered if you prefer a thicker texture. Leftovers keep well in the fridge for up to four days and reheat easily on the stove with a splash of broth. Skip the red bell pepper and use frozen corn instead if that is what you have on hand.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife