Lentil and Black Bean Stew/Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Lentil and Black Bean Stew/Soup calories by ingredient


from Runners World Magazine from Runners World Magazine
Number of Servings: 3


    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.