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17Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil
- 1 onion (large, finely diced)
- 3 large garlic cloves (minced)
- 1 1/2 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. hot chili powder
- 1/2 tsp. paprika
- 1/2 tsp. chili paste (ancho, optional)
- 1 red bell pepper (finely diced)
- 1 green bell pepper (finely diced)
- 1 yellow bell pepper (finely diced)
- 1 cup black beans (rinsed)
- 1 cup green lentils (rinsed)
- 1 cup lentils (red split, rinsed)
- 15 oz. canned chopped tomatoes (in juice)
- 4 cups vegetable stock (from 1 cube)
- 1 handful coriander (Fresh leaves, cilantro, to garnish, optional)
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Reviews(2)
Lisa 4 years ago
Not going to lie, I was a little disappointed when I seen that a pressure cooker was required for this recipe, however I decided to still make it and it turned out fabulous! I cooked the lentils a little longer then suggested and served with some tacos. I will definitely be making it again.
Stelzig-Reynolds 6 years ago
turned out wonderful. Great with cornbread. Will definitely be my go to lentil recipe