Thursday, January 19, 2012


~ Kelly Leonard at Cooking for the Guys

1 T. oil
1 large onion, chopped
28 oz. can crushed tomatoes
1 c. vegetable broth
1 1/2 c. dried lentils, picked over, rinsed and drained
1 c. fresh or frozen corn kernels
1 red bell pepper, diced
1 green bell pepper, diced
2 t. chili powder
2 t. ground cumin
15 oz. can black beans, rinsed and drained
salt and pepper to taste

Saute onion in oil over medium heat until soft. Add tomatoes, broth and lentils; bring to a boil. Reduce heat and simmer, covered, about 20 min.

Add remaining ingredients and return to a boil. Reduce heat and simmer, covered, until lentils are tender, about 15 minutes.

Notes: I use diced tomatoes instead of crushed, two cups of crockpot beans instead of canned, add one cup of grated carrot, then serve it over brown rice and top with sour cream. It's delicious!!

Linked up at: Eat at Home Ingredient Spotlight - beans

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