Lunch

Black beans and lentils is for Lunch.

Black beans and lentils takes several minutes to prepare.

Black beans and lentils takes several minutes to cook.

Black beans and lentils makes 12 servings.

The ingredients for Black beans and lentils are:

2 cups black beans, dry (soak overnight)
1 cup lentils, uncooked
1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, minced
3 cups vegetable broth
4 cups water
1 bay leaf
1 1/2 teaspoon cumin
1 teaspoon chili powder
salt to taste

Here is how you make Black beans and lentils:

Soak black beans overnight. Drain.Saute onion with a little olive oil in a large pot. (Cook until they carmelize) Add garlic, beans, lentils, vegetable broth, water, and bay leaf and simmer two hours. Then add cumin, chili powder and salt. Simmer another 30 minutes.This combination is fantastic in lots of different dishes - just use your imagination. I like to put these in quesadillas, wraps, or thin to make soup. Play around with the seasonings for an even more versatile dish.Use canned beans for a quicker meal - 2 cans or so, drained - instead of the dry - just be conscious of the sodium count. Add canned beans and lentils at the same time and simmer for about 45 minutes or until lentils are tender. I prefer dry but both work.Freezes quite well.Number of Servings: 12Recipe submitted by SparkPeople user VERA_MOM.

The nutritional information for Black beans and lentils is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 112.6

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 238.4 mg
• Total Carbs: 18.7 g
• Dietary Fiber: 6.5 g
• Protein: 6.7 g

The dietary needs meet for Black beans and lentils is Vegan