Test Kitchen Tuesday: Lentil Black Bean Stew
Over the weekend, it got really cold in Central Oregon. Really cold! And it has stayed put in the really cold zone, so all I have really wanted is soups and stews. That is a challenge, of course, because 2Chili isn’t into soup or stew (except chili, of course).
I had been wanting to try this Lentil and Black Bean Stew from Runner’s World, so this was the week! Unfortunately, their directions were a little off, so I didn’t get the lentils cooked quite enough. Lucky for you, I have fixed the directions below!
This is an easy, fast, and, in my opinion, quite tasty dinner!
Lentil and Black Bean Stew
Recipe Source: Runner’s World
Time Required: About 30 minutes
2Chili’s Taster Rating (out of 5): 2
He didn’t like this, but to be fair, the lentils were not quite soft enough.
The Cook’s Taster Rating (out of 5): 4
I liked this a lot! It is very reminiscent of chili to me. It’s also high in protein and low in calories, and very filling. It just goes to show you two people can disagree wildly about a recipe.
- 1/2 large onion
- 1 clove garlic
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 2 cups low sodium vegetable broth
- 1/2 cup lentils
- 1 cup black beans
- Juice of one lime
- Cilantro (optional)
- Chop half a large onion and sauté 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; sauté 1 minute.
- Add 2 cups vegetable broth and 1 tablespoon tomato paste; bring to a boil.
- Add 1/2 cup red lentils; cover, reduce heat and 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.