Measurements

• 1 cup Red Lentils
• 1 large Onion
• 3 cloves Garlic
• 2 Bell Peppers
• 2 Carrots
• 2 stalks Celery
• 1 can
• 2 tbsp Tomato Paste
• 2 tbsp Chili Powder
• 1 tbsp Cumin
• 1 tsp Paprika
• 1 tsp Oregano
• Salt to taste
• Black Pepper to taste
• 4 cups Vegetable Broth
• 2 tbsp Olive Oil
• 1 can
• 1 can
• 1 cup Corn
• 1/4 cup Cilantro, chopped
• 1 Lime

Preparation Method

• Heat olive oil in a large pot over medium heat.
• Add onions and garlic, sauté until onions are translucent.
• Stir in bell peppers, carrots, and celery, cook for 5 minutes.
• Add chili powder, cumin, paprika, oregano, salt, and black pepper.
• Cook spices with vegetables for 2 minutes.
• Add tomato paste, stir well.
• Pour in crushed tomatoes and vegetable broth.
• Bring to a boil, then reduce heat to simmer.
• Add red lentils, cook for 15 minutes.
• Stir in kidney beans, black beans, and corn.
• Simmer for another 10 minutes, stirring occasionally.
• Adjust seasoning with salt and pepper.
• Stir in cilantro and lime juice before serving.
• Serve hot, garnished with additional cilantro if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.