Ingredients:

  • 1.5 cups (300g) dried red lentils, rinsed thoroughly
  • 1 medium (110g) red onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 3 cups (710ml) low-sodium vegetable broth
  • 2 tbsp (30ml) olive oil
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (160g) frozen corn, thawed
  • 1 large (150g) red bell pepper, diced
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 2 tbsp (30g) tomato paste
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 0.5 tsp (1g) chipotle powder
  • 0.5 tsp (3g) salt
  • 0.25 tsp (1g) black pepper
  • 1.5 cups (170g) shredded reduced-fat sharp cheddar
  • 2 tbsp (8g) fresh cilantro, chopped

Instructions:

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced red onion and bell pepper, sautéing for 5 minutes until softened.
  2. Stir in minced garlic, cumin, smoked paprika, and chipotle powder. Stir constantly for 60 seconds until fragrant.
  3. Stir in tomato paste and cook for another 2 minutes to caramelize.
  4. Add rinsed red lentils, fire-roasted tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes until lentils have softened and sauce has thickened.
  5. Stir in the black beans and corn, mixing until evenly distributed.
  6. Transfer the mixture into a greased 9x13 inch baking dish. Top with shredded reduced-fat cheddar cheese.
  7. Bake in the oven until the cheese is melted and golden brown. Garnish with fresh chopped cilantro before serving.