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Lentil and bean bowl
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1 tablespoon olive oil

1 cup chopped onions

2 large garlic cloves, pressed through a garlic press

2 (14.5-ounce) cans of chicken or vegetable broth

3 tablespoons white wine

1.5 cups lentils

1/4 teaspoon allspice

1 cup canned whole tomatoes in puree (tomatoes chopped)

1/2 cup water

1 (16-ounce) can black beans, drained and rinsed

1 (16-ounce) can of chickpeas, drained and rinsed

2 tablespoons fresh cilantro, chopped

Fresh cilantro sprigs, for garnish

Heat oil in a Dutch oven or large saucepan over medium-high heat.

Add onions, cover and cook 2 minutes, until lightly browned. Add garlic; cover and cook for 1 minute. Add broth and wine; bring to boil. Stir in lentils and allspice.

Reduce heat to medium and cook, uncovered, at a low boil, 15 minutes. Add tomatoes and puree, water, beans and chickpeas; cook 8 to 10 minutes more.

Ladle into four serving bowls; sprinkle with cilantro sprigs if desired.

Source: “A Taste of Grace,” Grace Episcopal Church, Gainesville. Recipe submitted by Jane Oliver.

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