Black beans and lentils
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 112.6
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 238.4 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 6.5 g
- Protein: 6.7 g
View full nutritional breakdown of Black beans and lentils calories by ingredient
Submitted by: VERA_MOM
Introduction
Time consuming but more than worth the wait. Time consuming but more than worth the wait.Number of Servings: 12
Ingredients
-
2 cups black beans, dry (soak overnight)
1 cup lentils, uncooked
1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, minced
3 cups vegetable broth
4 cups water
1 bay leaf
1 1/2 teaspoon cumin
1 teaspoon chili powder
salt to taste
Directions
Soak black beans overnight. Drain.
Saute onion with a little olive oil in a large pot. (Cook until they carmelize) Add garlic, beans, lentils, vegetable broth, water, and bay leaf and simmer two hours. Then add cumin, chili powder and salt. Simmer another 30 minutes.
This combination is fantastic in lots of different dishes - just use your imagination. I like to put these in quesadillas, wraps, or thin to make soup. Play around with the seasonings for an even more versatile dish.
Use canned beans for a quicker meal - 2 cans or so, drained - instead of the dry - just be conscious of the sodium count. Add canned beans and lentils at the same time and simmer for about 45 minutes or until lentils are tender. I prefer dry but both work.
Freezes quite well.
Number of Servings: 12
Recipe submitted by SparkPeople user VERA_MOM.
Saute onion with a little olive oil in a large pot. (Cook until they carmelize) Add garlic, beans, lentils, vegetable broth, water, and bay leaf and simmer two hours. Then add cumin, chili powder and salt. Simmer another 30 minutes.
This combination is fantastic in lots of different dishes - just use your imagination. I like to put these in quesadillas, wraps, or thin to make soup. Play around with the seasonings for an even more versatile dish.
Use canned beans for a quicker meal - 2 cans or so, drained - instead of the dry - just be conscious of the sodium count. Add canned beans and lentils at the same time and simmer for about 45 minutes or until lentils are tender. I prefer dry but both work.
Freezes quite well.
Number of Servings: 12
Recipe submitted by SparkPeople user VERA_MOM.
