Lentil and Black Bean Stew/Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
• Onions, raw, 0.5 medium (2-1/2" dia) • Garlic, 1 clove • Chili powder, 0.5 tsp • *Cumin seed, 0.5 tsp • Paprika, 0.25 tsp • Vegetable Broth, 2 cup • Tomato Paste, 0.063 cup • Red Lentils, 0.5 cup • *Goya Black Beans, 1 cup • Salt, 0.25 tsp • Pepper, black, 0.25 tsp • Water, tap, 1 cup (8 fl oz)
Chop half a large onion and saute in a pot on medium heat until soft. Add 1 minced garlic clove, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon paprika; saute 1 minute. Add 2 cups vegetable broth and 1 tablespoon tomato paste; bring to a boil. Add 1/2 cup red lentils; cook until tender, about 25 minutes. Partially mash 1 cup drained, rinsed canned black beans; add to soup with 1/4 teaspoon salt, juice of one lime, and 1/4 teaspoon black pepper. Cook five minutes. Garnish with cilantro.
Serving Size: Makes 3 1-cup Servings.
Number of Servings: 3
Recipe submitted by SparkPeople user HEALTHY1JESS.
Serving Size: Makes 3 1-cup Servings.
Number of Servings: 3
Recipe submitted by SparkPeople user HEALTHY1JESS.
Nutritional Info Amount Per Serving
- Calories: 206.6
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,178.0 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 10.9 g
- Protein: 14.0 g
Member Reviews