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Heat a large pot over medium heat, add oil, carrots, onions & jalapenos Cook until onion are tender ~5 minutes then add garlic allow to cook 1-2 minutes Add cumin, paprika, chili powder, cayenne & salt When the spices become fragrant, add vegetable broth, diced tomatoes, tomato paste & lentils Stir to combine then bring to a boil Once boiling, reduce the heat to medium low, cover & simmer 20 minutes Remove cover, add black beans & cook another 10 minutes Serve immediately & add optional toppings as desired: plain nonfat, Greek yogurt, cilantro & more jalapeno Refrigerate up to a week or freeze up to 3 months
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Sun-dried Turkish pepper — raisin-chocolate notes, moderate heat
Whole dried chipotles — toast and rehydrate for smoky depth
Citrusy Mexican oregano — different species from Mediterranean
Smoked jalapeño in tomato sauce — instant smoky depth
Adjustable stand — hold cookbook or tablet at eye level while cooking