This recipe is from the cook at the grad school I was at. The recipe makes an ENORMOUS batch (like for about 30 people); I usually cut it in half and it still feeds me and Adam for a couple of days. I make brown rice to go with it too.
*2 cups lentils - cook with vegetable stock for about 45 minutes *sautee in olive oil 4 onions, 4 red peppers, 6 cloves of garlic (all chopped of course) *add everything and simmer til flavours mingle 56 oz diced tomatoes 120 oz kidney beans 4 T paprika 4 T chili powder salt, pepper, cumin, and sugar to taste
Easy, yummy and nutritious! Sometimes I make some bitter greens at the end to add to the bowls when I serve. Mmmmm.
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*2 cups lentils - cook with vegetable stock for about 45 minutes
*sautee in olive oil 4 onions, 4 red peppers, 6 cloves of garlic (all chopped of course)
*add everything and simmer til flavours mingle
56 oz diced tomatoes
120 oz kidney beans
4 T paprika
4 T chili powder
salt, pepper, cumin, and sugar to taste
Easy, yummy and nutritious! Sometimes I make some bitter greens at the end to add to the bowls when I serve. Mmmmm.