Let's discuss lentils and black beans, shall we? And by discuss, I mean let's point out that this particular recipe is going to make you giddy with fiber excitement. (Can you feel it growing before you even know the recipe?)
I am far from being a vegetarian (I like bacon and hamburgers entirely too much for that,) but I'll admit that I eat vegetarian meals quite often, simply because I'm such a bean freak. However, most of my "vegetarian" meals usually incorporate meat stock of some sort, so I guess you'd call them semi-vegetarian (It's like being half-pregnant or a smart blonde, but I think you get my point.)
Taco Lentils And Black Beans
2 TBSP olive oil
1 medium onion, diced
1 stalk celery, diced
1 bell pepper, diced (you could also use a jalapeno or other pepper if you want it spicier)
salt and pepper
1/4 tsp crushed red pepper flakes
2 cloves garlic, minced
1 packet taco seasoning mix
3 cups chicken broth (or water if you want this to be vegetarian)
1 (14.5 oz) can crushed tomatoes (I used fire roasted)
2 (15 oz) cans of black beans, rinsed and drained
1 cup dried brown lentils, rinsed
In soup pot heat olive oil over medium high heat. Add onion, celery and bell pepper. Season with salt, pepper and crushed red pepper flakes and saute until onions have become translucent, 5-7 minutes. Add the garlic and taco seasoning mix, stir well, and saute for another minute or two.
Add the broth (or water), tomatoes, beans and lentils. Bring pot to a boil, reduce heat, cover and simmer for 45-50 minutes or until lentils are tender.
Serve warm with sour cream and diced green onions as garnish, if desired.
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