Black Bean and Red Lentil Stew

Adapted from the Dec 2011 issue of Runner’s World magazine, this is a hearty, filling stew that my husband said was a cross between salsa and chili, in a good way! In fact, I caught him tearing into the leftovers with corn chips, using it as a salsa.


Black Bean and Red Lentil Stew
Black Bean and Red Lentil Stew
Recipe type: Chili
  • ½ large red onion, diced
  • 1 minced garlic clove
  • ½ tsp chili powder
  • ½ tsp cumin
  • ¼ tsp paprika
  • 2 cups vegetable broth
  • 1 15-oz can petite diced tomatoes
  • ½ cup red lentils
  • 1 can black beans, drained and rinsed
  • juice of one lime (I used a generous squirt of lime juice)
  • salt and pepper to taste
  1. Saute onion in a pot on medium heat until soft.
  2. Add garlic, chili powder, cumin, and paprika and saute 1 minute.
  3. Add veggie broth and diced tomatoes and bring to boil.
  4. Add lentils and cook until tender, about 25 minutes. Add extra water, if needed.
  5. Partially mash half the can of black beans and add all the beans to the pot. Heat through and add the lime, salt and pepper.

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