Red Lentil and Black Bean Stew

From The Runner’s World

1 T olive oil

1 yellow onion, chopped

2 cloves garlic, minced

1/2 t chili powder (I often double this)

1/2 t ground cumin

1/4 t paprika

4 c veggie broth

1 T tomato paste (blob out the rest of the can on parchment paper, freeze for future meals)

3/4 c red lentils

1 can (15 oz) black beans, drained and rinsed, mashing 1/2 of the beans with a fork

Juice of 1 lime

1/4 t salt

1/4 t pepper

2 T chopped, fresh cilantro (I use dried often)

Heat oil in a large soup pot over medium heat. Add the onion and cook, stirring frequently, for 5 minutes, or until soft. Add the garlic, chili powder, cumin, and paprika and cook for 1 minute. Add the broth and tomato paste. Raise the heat to high and bring it to a boil. Add the lentils. Reduce the heat to simmer and cook for 25 minutes, or until the lentils are tender.

Add the black beans (both whole and smashed), lime juice, salt, and pepper—Cook for 5 minutes, or until heated through.