2 cups sliced carrots
2 cups sliced fresh mushrooms
1/2 cup chopped onion
2 cups orange juice
1/2 teaspoon garlic salt
1 cup dry brown or green lentils, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
2 cups frozen whole kernel corn
1 cup shredded reduced-fat Cheddar cheese (about 4 ounces), divided


1. Spray an unheated large saucepan with cooking spray. Add carrots, mushrooms, and onion; cook over medium heat until almost tender, about 10 minutes.
2. Stir in orange juice and garlic salt. Bring to a simmer; add lentils, simmer, covered, until lentils are almost tender, about 20 minutes.
3. Add black beans and corn. Cook until lentils are tender and liquid is almost absorbed, about 5 to 10 minutes. Stir in 1/2 cup of the cheese. To serve, sprinkle each serving with some of the remaining cheese.

Serve as a main dish, with corn bread or flour tortillas on the side.

Black Bean and Lentil Stew
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