"My Father's Daughter" by Gwyneth Paltrow
2 tablespoons olive oil
1/2 large yellow onion, peeled and finely diced
1 large carrot, peeled and cut into 1/4-inch dice
1/2 large red bell pepper, seeds and ribs removed, cut into 1/4-inch dice
2 cloves garlic, peeled and minced
3/4 teaspoon mild chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 teaspoon chipotle in adobo
1 28-ounce can whole peeled tomatoes with their juice
1/2 cup de Puy lentils, rinsed and drained (I used plain ole lentils, nothing fancy…)
1 14-ounce can black beans, rinsed and drained
1 14-ounce can kidney beans, rinsed and drained
Big pinch coarse salt
3 tablespoons tomato paste
Heat the olive oil in a medium soup pot over medium heat. Add the onion, carrot, bell pepper, garlic, chili powder, cumin, and black pepper. Cook, stirring for 15 minutes, or until the vegetables are softened. Add the chipotle and stir to combine.
Turn the heat up to high, add the tomatoes and their juice, crushing them a bit with your wooden spoon, and bring to a boil. Reduce the heat to low and simmer for 40 minutes.
|I halved the recipe, so yours will look like double this amount….|
Add the lentils and beans. Fill one 14-ounce can with water and add it to the pot, along with the salt. Bring to a boil, lower the heat, and simmer for 40 minutes.
Stir in the tomato paste and cook for 20 more minutes, or until the lentils are soft and the flavors are melded. I like to top with freshly chopped cilantro - DELISH!!!