Title: Three-Bean Super Stew
Categories: Vegtime3
Yield: 4 servings

1 tb Olive oil
1 sm Red onion; diced
1 sm Green bell pepper; diced
1 lg Tomato; cored and diced
1 ts Cumin seed
1 ts Coriander
1 tb Peeled and minced fresh
-ginger
2 c Vegetable stock
1 c Cooked lentils
1 c Cooked black beans
1 c Cooked chickpeas
1/4 c Chopped fresh cilantro
(reserve a few whole sprigs
-for garnish)
Salt and ground white
-pepper; to taste

4 SERVINGS DAIRY-FREE

This spicy, energizing lunch is the perfect meal for preventing a midday
slump. Protein-rich beans will keep energy levels steady for hours.

In large pot, heat oil over medium heat. Add onion and bell pepper and
cook, stirring often, until soft.

Add tomato and cook, stirring occasionally, until soft and juicy, about 2
minures. Stir in cumin, coriander and ginger, and mix well. Add stock,
lentils, black beans, chickpeas and cilantro and simmer, covered, for 5 to
10 minutes. Season with salt and pepper. Serve hot over rice and garnish
with cilantro.

PER SERVING: 307 CAL.; 15G PROT.; 7G TOTAL FAT (1G SAT. FAT); 480 CARB.; 0
CHOL.; 757MG SOD.; 11G FIBER

Recipe by: Vegetarian Times Magazine, February 1999, page 56

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