Info
Preparation time20’
Cooking time60’
Level of difficultyMedium
10 gr. olive oil
1/2 large onion cut into pieces
1 carrot, peeled and sliced
¼ teaspoon garlic melted
½ teaspoon chili powder
2 teaspoons smoked paprika
1 kg cumin
1 kg pepper
1 kg salt
500 gr. water
1 cube of vegetable broth, without salt
200 gr. fine lentils
200 gr. cooked black beans, drained and rinsed if we put canned (or 100gr of dried beans cooked in the pressure cooker until cooked)
400 gr. chopped tomatoes or fresh crushed tomatoes
1½ teaspoons Worcestershire sauce
To serve:
Cherry tomatoes
Grated cheddar cheese
1. In a large saucepan over medium to high heat, heat the olive oil. Add the onion and the carrots and fry until the onions are soft, about 5-6 minutes. Add the garlic and continue to cook for about another minute. Add the chili powder, the paprika, the cumin, the pepper and the salt. Cook together for about two more minutes.
2. Add the water, the broth, the tomatoes and the Worcestershire sauce. Stir in the lentils. Turn the heat to high until the mixture boils. Lower the heat to medium-low, add the black beans, cover and simmer for about 30 minutes or until the lentils are soft.
3. Serve in a bowl with grated cheddar cheese and coriander leaves, if desired.
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