Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil
  • 1/2 yellow onion (chopped)
  • 1 red bell pepper (diced)
  • 3 garlic cloves (minced)
  • 1/4 cup chili powder
  • 2 teasoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 tablespoon tomato paste
  • 3 cups vegetable broth
  • 1 1/4 cups dry brown or green lentils
  • 1 (28 oz) can crushed tomatoes
  • 1 (14 oz) can black beans (drained & rinsed)
  • 3 tablespoons minced cilantro

Instruction

  • Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook until tender, stirring occasionally, about 5 minutes. Add the red bell pepper and cook for 2 minutes.
  • Add the garlic, chili powder, oregano, cumin, cocoa powder, cinnamon and salt. Cook, stirring constantly, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute.
  • Stir in the vegetable broth, lentils and crushed tomatoes. Bring to a boil, then reduce heat so that the mixture is simmering. Partially cover the saucepan and cook, stirring occasionally, until the lentils are tender, 30 to 35 minutes.
  • Stir in the black beans and cook for 5 minutes. Stir in the cilantro. Serve.