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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 218.5
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 593.0 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 10.2 g
  • Protein: 11.8 g

View full nutritional breakdown of Lentil & Black Bean Stew calories by ingredient
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Lentil & Black Bean Stew

Submitted by: SKYLARKE

Introduction

A vegan, gluten-free stew that is thick and superfilling. Beans for protein, bell pepper, peas and onion for fruits and vegetables. Chili poweder, cumin, and paprika punch up the flavor while providing a dose of anti-inflammatory antioxidants. A vegan, gluten-free stew that is thick and superfilling. Beans for protein, bell pepper, peas and onion for fruits and vegetables. Chili poweder, cumin, and paprika punch up the flavor while providing a dose of anti-inflammatory antioxidants.
Number of Servings: 4

Ingredients

    1/2 large onion
    2 bell peppers
    1/4 cup peas (frozen or fresh)
    1 minced garlic clove
    1/4 teaspoon chili powder
    1/4 teaspoon cumin
    1/4 teaspoon paprika
    3 cups vegetable broth
    1 tablespoon tomato paste
    1/2 cup red lentis
    1 cup canned black beans
    1/4 teaspoon salt
    1 lime
    Cilantro

Tips

Chili powder and cumin can be doubled depending on spice tolerance. 1/3 teaspoon black pepper also an option.


Directions

Chop the onion and bell pepper and saute it in the olive oil on medium heat until soft. Add garlic clove, chili poweder, cumin and paprika; saute for one minute. Add 2 cups vegetable broth and 1 tablespoon tomato paste; bring to a boil. Add red lentils; cook until tender, about 25 minutes. Partially mash 1 cup drained, rinsed canned black beans; add to soup with salt, lime juice, peas and remaining cup of vegetable broth. Cook five minutes at least, but can be turned on low to simmer. Garnish with cilantro.

Serving Size: makes four 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SKYLARKE.






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