Taco Lentils and Black Beans |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
2 tablespoons olive oil |
1 medium onion, diced |
1 stalk celery, diced |
1 bell pepper, diced |
salt and pepper |
1/4 teaspoon crushed red pepper flakes |
2 garlic cloves, minced |
1 (1 1/4 ounce) packet taco seasoning mix |
3 cups chicken broth |
1 (14 1/2 ounce) can crushed tomatoes |
2 (15 ounce) cans black beans, rinsed and drained |
1 cup dried brown lentils, rinsed |
Directions:
1. In a soup pot, heat olive oil over medium-high heat. Add onion, celery, and bell pepper. Season with salt, pepper, and crushed red pepper flakes. Saute until unions have become translucent (5-7 minutes).
2. Add garlic and taco seasoning mix. Stir well and saute for another minute or two.
3. Add broth, tomatoes, beans, and lentils. Bring to a boil, then reduce heat, cover, and simmer for 45-50 minutes until lentils are tender.
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