Wednesday, September 1, 2010

Taco Lentils And Black Beans

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.

25 comments:

Megan said...

I love lentils... especially when they're well flavored like in this recipe.

Julie said...

Nice to see you've switched kinds of beans! :)

I love lentils. I've been making lentil soup for years. It's one of the recipes my grown son remembers from his childhood. Go figure.

You could use vegetable broth if you want to keep this vegetarian.

Shelby said...

LOL, you are too stinkin' funny! Of course, with my new diet, you KNOW I would love this. But I would use vegetable stock. ;o) he he.

Merut said...

Hey - I am half-pregnant! (just kidding) This looks so good, I'm not just giddy, I'm estatic!

Nanan said...

I love beans - any kind - tomatoes - allergic - but will try without them! sure will be fabulous all the same!

A Year on the Grill said...

That is a terrific sounding recipe... perfect on the right day!

thanks

~Carrie from Cottage Cozy~ said...

~Yuuuuumy~

June (JBug) said...

Mags, this looks fabulous but you know I couldn't pass this off to the Big Guy as dinner unless there was at least 8 oz. of meat with it. Pray tell, does Dave like semi-veg food as much as you do?

Mags said...

JuneyB: I usually toss him a piece of peanut butter bread to go along with something like this. He rarely complains (about food, that is....lol)

Lyndsey said...

Hey I'm a smart blonde :P who also loves smei-vegetarian meals! I will use vegetable broth if I have it but usually it's chicken or beef! This dish looks awesome,and I love the dish you served it in! Great recipe!

Pam said...

I have tried repeatedly to like lentils. This may, just may, do the trick.

Moogie said...

Mags.... great looking meal. I love beans with a beano chaser.

You know we've mention about how our photos have gotten better over the years. All I'm saying.... damn girl we are great!!!!!

scrambledhenfruit said...

Love the beans and lentils- so great for a meatless meal!

Chocolate Shavings said...

Now that's a hearty meal!

Stella said...

Wow Mags, these beans look delicious. I saw them on one of the photo sites-your bowls caught my eye. What happened to the days when everyone had those pretty bowls (smile)? I want some...

Sweet and Savory said...

I hate to tell you this but you could use vegetable broth instead of the chicken.....As I typed that, I saw what Julie wrote.

Jule and I definitely have great minds.

Oh, Shelby also agrees with us. You are outnumbered, my dear.

It looks like a wonderful dish, after all my lecturing which you know is in fun.

Come see my new grandchild cupcakes. Then, you will know if the baby is a boy or girl.

Sue said...

This sounds/looks so good! Perfect comfort food for fall, especially topped with sour cream!

Food Sage said...

This recipe sounds really good. One could make it just a tad easier by using a prepared sofrito like this one we found at www.oldhavanafoods.com

It's tastes really good (not like the other mass market sofritos in jars out there). For this recipe I would substitute a 24 oz jar of their sofrito for the peppers, onions, garlic, tomatoes etc.

We were given have a few jars (because we are Cuban) and found it can works really well to make chicken and rice (Arroz con Pollo), red beans and ham (Frijoles Colorados), Paella, Picadillo (Cuban sloppy joes), Short Ribs braised in red wine, Tamal en Cazuela (Cuban Polenta with Pork) and others. It saves boat loads of time and tastes as good as homemade - I never thought I would say that as a foodie but it is that good and versatile.

Dawn said...

Woo baby I love me some fiber. I wish I had seen this last night as I just made lentils! This looks deeeelish.

hurstbeanblog.com said...

This looks great! Thanks for sharing.

stephchows said...

who wants a fiber chant?? fiber fiber fiber!!

Katie said...

Has anyone tried making this in the crockpot? Seems like it would translate well to a crockpot dish!

Jen @ My Kitchen Addiction said...

Yum! I make my share of half-vegetarian recipes, too. :)

Kevin said...

Nice and healthy and tasty tacos!

Marisa said...

Lovely looking beans & great photos too! Also not a vegetarian but love a good bean dish.