Ingredients
- 1 1/2 cups dry lentils
- 1 tbsp olive oil
- 1 large onion, diced
- 1 large sweet pepper, diced
- 2 tbsp minced garlic
- 3 tbsp chili powder
- 2 tsp dried oregano
- 1 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 tsp kosher salt
- 29 oz can diced fire roasted tomatoes with chiles
- 31 oz can black beans, rinsed and drained
- 1/2 cup fresh cilantro, chopped
Details
Servings 8
Preparation time 15mins
Cooking time 40mins
Preparation
Step 1
Place lentils in a large saucepan and cover with water by several inches, bring to a boil. Reduce heat to low and simmer until lentils are tender but retain a little bite, about 10-15 minutes; drain well and set aside.
Meanwhile heat oil in a large nonstick skillet over medium heat. Add onion, pepper and garlic. Cook, stirring often until vegetables are soft, about 10 minutes.
In a cup, combine chili powder, oregano, cumin, cayenne and salt. Add to skillet and stir well to combine. Cook, stirring ofen, about 1 minute.
Add tomatoes and beans to skillet; stir well to combine. Cover skillet and simmer so flavors can blend, about 5 to 10 minutes. Fold in lentils and cilantro (optional) and serve.
1 cup per serving.
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