Easy Tasty Hearty Lentil Black Bean Stew
Warm up with a bowl of comforting **Easy Tasty Hearty Lentil Black Bean Stew**, a wholesome, nutrient-packed recipe that’s perfect for busy weeknights or meal prep. Featuring protein-rich lentils and black beans, this one-pot wonder is brimming with tender veggies like carrots, celery, and green bell peppers, all infused with aromatic spices including cumin, smoked paprika, and oregano. Simmered to perfection in a rich tomato and vegetable broth, this vegan stew is satisfyingly thick, flavorful, and ready in under an hour. Garnish with fresh cilantro and a squeeze of lime for a burst of brightness and serve with crusty bread or over rice for a complete meal. Perfect for those seeking a hearty, plant-based dinner option that’s full of fiber, flavor, and comfort!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 medium, diced Carrot
- 2 diced Celery stalk
- 1 medium, diced Green bell pepper
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 1 cup Dry brown or green lentils
- 1 15 oz can, drained and rinsed Canned black beans
- 1 14 oz can Diced tomatoes
- 2 tablespoons Tomato paste
- 4 cups Vegetable broth
- 2 Bay leaves
- 0.25 cup (chopped, for garnish) Fresh cilantro
- 1 tablespoon (optional, for garnish) Lime juice
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic, diced carrots, celery, and green bell pepper, and cook for an additional 5 minutes until the vegetables begin to soften.
Add the ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir to coat the vegetables with the spices and cook for 1 minute to release the flavors.
Add the dry lentils, black beans, diced tomatoes (with their juices), tomato paste, vegetable broth, and bay leaves. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25–30 minutes, stirring occasionally, until the lentils are tender and the stew has thickened.
Remove the bay leaves and adjust seasoning with additional salt and black pepper if needed.
Serve the stew hot, garnished with chopped fresh cilantro and a squeeze of lime juice, if desired.
Nutrition Facts
Calories |
2161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6722 mg | 292% | |
| Total Carbohydrate | 349.2 g | 127% | |
| Dietary Fiber | 96.7 g | 345% | |
| Total Sugars | 48.6 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 807 mg | 62% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 7283 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
