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| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 1 Tablespoon Olive Oil
- 1 Yellow Onion, Finely Chopped
- 2 cloves Garlic, Minced
- 2 cans (14 Oz. Size) Fire Roasted Diced Tomatoes With Jalapeno
- 2 cups Pre-cooked Lentils
- 4 cups Vegetable Broth
- ½ teaspoons Red Pepper Flakes
- 1 Tablespoon Chili Powder
- 1 Tablespoon Cumin
- 2 cans (15 Oz. Size) Kidney Beans, Rinsed And Drained
- 2 cans (15 Oz. Size) Pinto Beans, Rinsed And Drained
- Kosher Salt To Taste
- Cheese And Fresh Cilantro For Garnish
Preparation Instructions
1. In a large heavy pot over medium heat, add the olive oil, the onions and the garlic. Cook until tender and soft, 5 minutes, then add the diced tomatoes and simmer over low heat for about 5 minutes.
2. Add the lentils and the beans and stir to combine.
3. Add the broth and the spices to the beans and let them all simmer together, covered, over low heat for about 15 minutes. Season with kosher salt and serve hot, garnished with cheese and fresh cilantro.
