Easy to make stew that packs a lot of protein and fiber.
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
1med.yellow onion, coarsely chopped
1green bell pepper, coarsely shopped
3/4cupdry brown lentils
115 oz. canblack beans, drained and rinsed (Bush's)
116 oz. canred beans, drained and rinsed (Bush's)
114.5 oz,canstewed tomatoes (Del Monte)
16 oz. cantomato paste
1 tspground cumin
2 3/4cups water
cilantro and grated cheese if desired
In a dutch oven or other large pot, add vegetable oil, chopped onion, and chopped green pepper. cook on medium high heat 5 minutes to soften slightly.
Add the remaining ingredients into the pot, bring to a slight boil, then cover and simmer for 30 minutes until the lentils have softened. (Check at 20 or 25 minutes to see how the lentils are coming. You may like them with a slight crunch).
Remove from the heat and serve garnished with cilantro and grated cheese if desired.
Recipe adapted from a similar one from thekitchn.com.