MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lentil Black Bean Stew
Categories: Stews, Vegetarian
Yield: 6 Servings

1 c Dry lentils -OR-
2 cn Lentils; drained & rinsed
1 c Cooked black beans -OR-
16 oz Can black beans;
- drained & rinsed
2 cl Garlic
1 Bay leaf
1 Unsalted vegan bouillon
- flavor cube
4 c Water
1 tb Olive oil or
- other cooking oil
2 md Carrots; peeled & diced
2 md Potatoes; peeled & diced
2 Celery ribs; diced
1/4 Green cabbage;
- chopped in 1 to 2" pieces
1 ts Thyme leaf
3/4 c Low sodium spaghetti sauce
1/2 ts Salt; to taste
Black pepper;
- fresh ground, to taste
1/4 c Fresh parsley; minced

Total time: 1 hour 20 minutes

Soak lentils 4 to 8 hours in cold unsalted water or quick soak 1 hour
starting with boiling hot water.

Drain, add 4 cups of cold water, add bay leaf, whole garlic cloves,
and unsalted vegetable cube. Bring to a boil, cover and simmer for 1
hour, or cook 5 hours on low in a crockpot.

Heat the oil in a large soup pan on medium low.

Chop the vegetables, and saute with thyme leaf for 5 minutes.

Add the lentils, cooking liquid, and black beans to the vegetables.
Remove the garlic cloves and bay leaf.

Bring to a boil, cover, and simmer for 15 minutes.

Add spaghetti sauce, salt & pepper to taste, and heat on medium for 5
minutes more.

Add minced parsley and serve.

Crockpot:

Throw everything in the crockpot, set the heat on low, cover and cook
for 6 to 8 hours. Add the spaghetti sauce, salt & pepper and parsley
at the end of cooking.

Quick Crockpot:

Saute vegetables & spices as above, transfer to pre-heated crockpot
with hot cooked lentils, cooking liquid, and black beans. Simmer for
2 to 3 hours on low. Cooking times vary with crockpot size and make.
Add the spaghetti sauce, salt & pepper, and parsley at the end of
cooking.

Tips:

We used spaghetti sauce from a jar, and a vegetable bouillon cube as
our flavor mainstays for this soup. We cooked dry lentils and used up
some black beans left over from cooking Cuban Black Beans and Rice.

It's easy to cook beans or lentils because you can soak them
overnight, then throw them in the crockpot or simmer on the stove and
they don't need much tending. Since we had some leftover pizza dough
we whipped up focaccia bread.

But if it's crunch time, just buy a loaf of bread and some pre-washed
salad greens, open a few cans, and have 20 minutes total preparation
time and 20 minutes cook time.

Per 188 g Serving: 239 calories, 44 g carbs, 2 g fat, 237 mg sodium,
15 g fiber, 13 g protein, low saturated cholesterol

Recipe FROM: <https://web.archive.org/web/20180722013728/
http://www.savvyvegetarian.com/vegetarian-recipes/
lentil-black-bean-stew.php>

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