1½ cup(s), dry lentils, French-variety, picked over for debris
1 Tbsp olive oil
1 large, diced uncooked onion(s)
1 large, diced sweet red pepper(s)
2 Tbsp minced garlic
3 Tbsp chili powder
2 tsp dried oregano
1½ tsp ground cumin
½ tsp cayenne pepper
1 tsp kosher salt
cannd diced tomatoes
29 oz, fire-roasted with chiles, undrained
canned black beans
31 oz, rinsed and drained
½ cup(s), fresh, chopped
Place lentils in a large sauce pan and cover with water by several inches; bring to a boil. Reduce heat to low and simmer until lentils are tender but retain a little bite, about 10 to 15 minutes; drain well and set aside.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook onion, pepper and garlic, stirring often, until vegetables are softened, about 10 minutes.
In a cup, combine chili powder, oregano, cumin, cayenne and salt; add to skillet and stir well to combine. Cook, stirring often, about 1 minute.
Add tomatoes and their juice, and beans to skillet; stir well to combine. Cover skillet and simmer so flavors can blend, about 5 to 10 minutes. Fold in lentils and cilantro; serve. Yields about 1 cup per serving.