Categories: Vegetables- Beans

Ingredients

• 1 Tbsp. olive oil
• 1 cup chopped onion
• 2 large cloves garlic, minced
• 2 (14 oz.) cans unsalted chicken broth
• 3 Tbsp. dry white wine
• 1 1/2 cups dried lentils
• 1/4 to 1/2 tsp. allspice
• 1 (14 1/2 oz.) can diced tomatoes in sauce
• 1/2 cup water
• 1 (15 to 19-oz.) can black beans, rinsed
• 1 (15 to 19 oz.) can chickpeas, rinsed
• Chopped fresh cilantro for garnish

Directions

1. In a Dutch oven, heat oil on medium-high. Add onion, cover and cook 2 minutes or until lightly browned; stir occasionally. Add garlic; cover and cook 1 minute. Add broth and wine; bring to boil. Stir in lentils and allspice. Reduce heat to medium and simmer, uncovered, 15 to 18 minutes or until lentils are softened. Add tomatoes and sauce, water, beans and chickpeas; cook 8 to 10 minutes more. Ladle into bowls; garnish with cilantro.

2. makes 8 cups

Email to a friend | Print this recipe | Back