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.