Red Lintel and Black Bean Stew

Just Yum! The girls eyed this with suspicion when it was all said and done. But then they licked the pot clean.

So here it goes. We chopped up half a big onion and 2 cloves of garlic.

We then softened the onion for about five minutes in a little olive oil,

added the garlic, and

a dash of ground cumin and paprika, which we stirred around for another minute.

Then we added 2 heaped tablespoons of tomato paste and 4 cups of vegetable broth.

We brought it to a boil, added 3/4 cup of red lintels and let it simmer for 20 minutes.

In the meantime Lucy squeezed the juice of 1 lime, cut up a handful of cilantro leaves, opened, rinsed and drained 1 can of black beans, and smashed half of it.
When the lintels were soft we added all of goodies above, as well as salt and pepper, gave it a few more minutes and garnished it with a couple more cilantro leaves. 

That was it. We served it with some crunchy bread to nibble on. Another easy weekday wonder.
We picked the idea for this winner from the pages of The Runnner's World Cookbook.