Serves 4 people
Carbohydrates: 50g Per Serving Proteins: 17g Per Serving Fats: 10g Per Serving Calories: 339
- 3 bay leaves
- 250g dried black beans, picked through
- 4 large cloves garlic, diced
- 2 dried chipotle chili peppers, stemmed (remove seeds for less heat)
- 2 Tbsp extra-virgin olive oil
- 1 onion, diced
- 1 Eggplant
- 1Tbsp ground cumin
- 1 Red Chilli diced
- 1 can crushed tomatoes
- 1ounce can diced tomatoes
- 1 Tbsp vegetable bouillon
- 125g dried green lentils
- Juice of 1 lime
Put the black beans in a large bowl and cover with cold water; set aside to soak overnight, then drain.
Combine the soaked black beans, the bay leaves and half of the garlic in a large wide pot and add enough water to cover by 3 inches. Bring to a boil, then reduce the heat to medium low and simmer until soft, about 1 1/2 hours; remove from the heat and set aside.
Meanwhile, chop the remaining chipotle chillies until finely chopped.
Heat the olive oil in a large skillet over medium-high heat. Add the onion, the chopped dried chiles and the cumin and saute until the chiles are soft, about 7 minutes. Add the remaining garlic and the and cook, stirring occasionally, 5 more minutes. Add the eggplant, season with salt and cook, stirring occasionally, until tender, about 8 minutes.
Add the crushed and diced tomatoes, 1 Litre of water, followed by the bouillon and green lentils to the pot. Bring this to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes.
Add the prepared black beans and their cooking liquid and simmer until the lentils are soft, about 30 more minutes. (The longer you let the chiLli simmer, the thicker it will get.) Season with salt and add the lime juice.