Spicy Lentil & Black Bean Stew {vg, gf}

My love for lentils continues. I’m still not tired of lentil bolognese, lentil hummus, lentil pâté and lentil burgers. And with autumn clearly on the way here in Melbourne, it’s time for soups, stews, spice and all things nice again. And because I love black beans too (black bean chocolate cake, anyone?), here’s a spicy lentil & black bean stew, just for you.

To make things clear, you could really use any legumes in this one. I just found that the combo lentils and black beans was really yummy and filling. This dish is a bit of a crossover between Moroccan and Mexican, but that will vary depending on the spices you use. This stew is actually so dirt easy to make that it almost can’t be called a recipe, but I found it so delicious that i thought I’d post it anyway. It really is one of my easiest and most straightforward recipes (I know I say that a lot), but basically, if you have tinned tomatoes, some legumes and spices in your pantry, you can start right now, and in less than half an hour have a crowd-pleasing meal that is tasty, satisfying, warming, comforting, nourishing, keeps well in fridge and freezer, and is good for you.

I have already mentioned the numerous health benefits of lentil, beans, and tomatoes – the staples in this spicy lentil & black bean stew – at length, so if you are interested what goodies you put into your body with this baby, a google search will tell you! 🙂 Feel free to add more vegetables to boost the goodness of this wonderful stew. Like all my recipes, this spicy lentil & black bean stew is both gluten free and vegan, and it is also low in carbs and practically fat free. All of the comfort with none of the guilt.

Spicy Lentil & Black Bean Stew
Spicy Lentil & Black Bean Stew
Spicy Lentil & Black Bean Stew

Serves 3

1 large onion, sliced or chopped
2 garlic cloves, minced
1 tbsp ground coriander
1 tbsp ground cumin
a pinch of chilli powder (optional)
salt and black pepper to taste
400 g can diced tomatoes
1 cup water
half a cup dry green lentils
400 g can black beans, rinsed and drained
fresh parsley to serve

Heat a heavy-based saucepan or cast iron pot and sauté the onion in a bit of water to prevent sticking for a few minutes or until soft and translucent. Add the remaining spices (garlic, coriander, cumin, chilli, salt and pepper) and cook for another two minutes. Add the tomatoes, water, lentils, and black beans. Bring to the boil and simmer until the lentils are soft, about 20 minutes. Adjust the spices and serve with fresh parsley.


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