Ingredients
Scale
1 tablespoon olive oil
1 red onion, diced
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon sugar
1 (14.5-ounce) can diced tomatoes
2 teaspoons diced chipotles in adobo
(3) 15-ounce can black beans, drained and rinsed
1 cup uncooked split red lentils
(2) 15-ounce cans tomato sauce
2–3 cups vegetable broth
juice of 1 lime
Kosher salt
fresh cracked pepper
Garnish:
Fritos
sour cream
fresh chopped cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add onion along with a large pinch of salt and pepper.
Cook 4-5 minutes, stirring frequently.
- Add garlic, chili powder, cumin, and sugar and cook for another minute, stirring frequently.
- Stir in diced tomatoes, chipotles in adobo, black beans, lentils, and a large pinch of salt and pepper.
- Then add tomato sauce and 2 cups vegetable broth. Cover, turn heat to medium-high and bring to a simmer.
- 6 Reduce heat and simmer over medium-low for 5-7 minutes or until lentils are tender, stirring frequently.
- Add remaining cup of broth if desired.
- • Stir in the juice of 1 lime and season to taste with salt and pepper.
- 8 Garnish with Fritos, sour cream, and fresh chopped cilantro.
