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
- 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.
- 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.
- 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.
- 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.