Ingredients
Scale
- 1 cup dried brown or green lentils (rinsed)
- 1 tbsp olive oil
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 1 bell pepper (diced)
- 1 can (15 oz) diced tomatoes
- 3 cups vegetable broth
- 1 can (15 oz) kidney beans (drained and rinsed)
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro and avocado for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion for 3-4 minutes until translucent, then add garlic and cook for another minute.
- Stir in lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer covered for 20 minutes.
- Add kidney beans, chili powder, cumin, smoked paprika, salt, and pepper. Simmer uncovered for 10-15 minutes until lentils are tender.
- Remove from heat, garnish with cilantro and avocado if desired, and serve hot.
Notes
- Soak lentils for 30 minutes before cooking to reduce cooking time.
- Adjust spice level with cayenne pepper for extra heat.
- Store in the fridge for up to 5 days or freeze for later.
- Top with vegan cheese, jalapeños, or lime juice for added flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 280 Kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 16g
- Cholesterol: 0mg