Prep Time 15 minutes
Cooking Time 75 minutes
Yields 6-8 Servings
Ingredients 2 cups pinto beans and 1 cup of black sprouted lentils
1 cup cubed butternut squash or russet potatoes, diced 2 cups diced tomatoes 6 cups vegetable stock 1 large yellow onion
3 large celery sticks, diced
5 cloves of garlic, minced 1 yellow pepper 1 green pepper 3 tbsp ground cumin
2 tbsp oregano 1 tbsp smoked paprika
1 cup fresh cilantro
3 tbsps olive oil
2 tsp maple syrup
Sea salt, to taste
Black pepper, to taste
Brown rice or quinoa (optional)
Directions
Bring olive oil to medium heat in heavy-bottom pot.
Slice onions, mince garlic, dice celery and cook for five minutes, or until all caramelized.
Slice peppers and add, cooking for five more minutes.
Add tomatoes, diced butternut squash or potatoes, beans and lentils and cook for five minutes, combining well.
Add spices, maple syrup, sea salt, and black pepper and stir well.
Pour six cups vegetable stock over top, turn to high heat, and bring to boil.
Once stock comes to a boil, reduce to low heat, cover, and simmer for an hour.
Wash cilantro, pat dry, chop, and use as garnish.
Serve as-is or over brown rice or quinoa with fresh avocado and tortilla chips.
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