Total Time: 45 min
• 2 tbsp olive oil
• 1 med to large white or yellow onion, finely chopped
• 3 cloves garlic, pressed
• 1/4 tsp red pepper flakes
• 1 jalapeno, seeds and stem removed, finely chopped
• 2 tbsp ground cumin
• 1 tbsp chili powder
• 1 cup lentils (we used white in this recipe, but any will work)
• 2 cans kidney beans (preferably organic)
• 1 can tomato sauce (preferably organic)
• 1 can diced tomatoes (preferably organic)
• 1 red bell pepper
• Sea salt
• Black pepper
Spread the lentils on a large baking sheet and discard any debris. Soak the lentils in a large bowl of purified water for 30 minutes while you prepare the rest of the ingredients. Drain and rinse them well before adding to the soup.
Cook the lentils by adding them to 1 3/4 cup boiling water. Reduce the heat and simmer and cook until tender, 30 to 40 minutes.
While the lentils cook, heat the olive oil in a large pot over medium heat. Add the chili flakes and onion to the oil, sauté for 3-4 minutes until the onion is soft and translucent. Add the garlic, jalapeno, cumin and chili powder and toast the spices with the onions for about 2-3 minutes. While the spices toast, open all cans and rinse the beans. Add the cooked lentils, tomato sauce, diced tomatoes, beans and bell pepper to the pot. Stir well. Add salt and pepper to taste. Let sit for 15-20 minutes minimum, but you can leave it on the stove all day on warm to eat later or to let people graze. Let any leftovers cool and then put into sealed glass containers. Will keep in the refrigerator for 2-3 days; freezes well.
- Whole wheat croutons
- Fresh cilantro
- Tortilla chips
- Your favorite hot sauce
(Tip: Skip the croutons and chips to make this meal low glycemic. Skip the croutons to make it gluten-free.)