Sheryl’s November Three Bean Stew with Pintos Lentils and Great Northern Beans
Beans are a great source of protein and fiber, making this stew a nutritious and filling meal option.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Sheryl’s November Three Bean Stew with Pintos Lentils and Great Northern Beans
Ingredients
Instructions
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In a large pot, heat the olive oil over medium heat.
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Add the onion, garlic, carrot, and celery. Cook until softened, about 5 minutes.
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Add the diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper.
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Stir in the pintos lentils, great northern beans, and kidney beans.
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Bring the stew to a boil, then reduce heat and simmer for 45 minutes.
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Stir in the fresh cilantro and lime juice.
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Allow the stew to rest for 10 minutes before serving.
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Serve hot and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 50g17%
- Sugars 5g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
