Ingredients:
- 2 cloves garlic, minced
- 2 jalapeños, seeded and finely chopped
- 1 cup uncooked lentils, rinsed well and drained (You may also use quinoa, just cook for slightly less time)
- 1.25 cups vegetable broth
- 1 can (1½ cups) black beans
- 1 (14.5 oz) can diced tomatoes
- 1 cup corn
- 1/2 teaspoon kosher salt
- 1/4 cup chopped fresh cilantro
- 1/2 Tbsp lime juice
- To serve: salsa, sour cream, shredded cheese, crushed tortilla chips, or guacamole
- Add a small bit of oil to a medium-sized pot set over medium heat. Add garlic and jalapeños; cook just until fragrant (about a minute).
- Add lentils, broth, beans, tomatoes, corn, and salt. Bring to a boil. Reduce heat, cover and let simmer for 35 minutes, or until lentils are cooked and liquid is absorbed. Remove from heat.
- Stir in cilantro and lime juice.
- Spoon into bowls and serve with desired toppings.
