Lentil & Black Bean Stew

Name: Lentil & Black Bean Stew Recipe
Yield: 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

Number of Servings: 4

Ingredients

1/2 large onion2 bell peppers1/4 cup peas (frozen or fresh)1 minced garlic clove1/4 teaspoon chili powder1/4 teaspoon cumin1/4 teaspoon paprika3 cups vegetable broth1 tablespoon tomato paste1/2 cup red lentis1 cup canned black beans1/4 teaspoon salt1 limeCilantro

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.

Servings Per Recipe: 4

Nutritional Info 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

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