• 2 tablespoons olive oil
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 jalapeño, seeds removed and minced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 6 medium tomatoes, diced
  • 2 cups vegetable broth, plus more as needed
  • 3/4 cup dry red lentils, rinsed and drained
  • 1 (15-ounce) can no salt added kidney beans, drained
  • 1 (15-ounce) can no salt added black beans, drained
  • 1 cup corn, frozen
  • Chopped parsley, for garnish


  1. Heat a large pot over medium-high heat. Once hot, add the oil, red onion, red pepper, sea salt and black pepper. Stir to combine.
  2. Cook for 5 to 6 minutes, stirring frequently, to allow the onions to sweat.
  3. Add jalapeño, garlic, chili powder, cumin, paprika, diced tomatoes and vegetable broth to the pan then stir to combine.
  4. Bring to a low boil over medium high heat, then add the lentils and reduce heat to medium-low to simmer for 10 to 15 minutes, or until the lentils are mostly tender, adding more vegetable broth as needed to keep the lentils fully submerged.
  5. Add the drained kidney beans, black beans, and corn, and stir to combine.
  6. Return to a simmer over medium heat, cover, and simmer for 20 minutes, stirring occasionally.
  7. Add salt or pepper as needed.