Ingredients

• 1.5 cups dry lentils
• 1 tablespoon olive oil
• 1 large onion
• 1 large red pepper (diced)
• 2 tablespoons minced garlic
• 3 tablespoons chili powder
• 2 teaspoons dried oregano
• 1.5 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 29 ounces of canned tomatoes
• 31 ounces of canned black beans
• 1/2 cup of cilantro (chopped)

Steps

1. Place lentils in a large sauce pan 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 to 15 minutes; drain well and set aside.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook onion, pepper and garlic, stirring often, until vegetables are softened, about 10 minutes.
3. In a cup, combine chili powder, oregano, cumin, cayenne and salt; add to skillet and stir well to combine. Cook, stirring often, about 1 minute.
4. Add tomatoes and their juice, 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; serve. Yields about 1 cup per serving.