Red Lentil and Black Bean Stew

• 1 T. extra-virgin olive oil 
• 1 large onion, chopped 
• 2 minced garlic cloves 
• 1/2 teaspoon chili powder 
• 1/2 teaspoon cumin 
• 1/4 teaspoon paprika 
• 4 cups vegetable broth 
• 1 tablespoon tomato paste 
• 3/4 cup red lentils 
• 1 can (15 oz) black beans, drained and rinsed, mashing half the beans with a fork 
• 1/4 teaspoon salt 
• juice of one lime 
• 1/4 teaspoon black pepper

Heat oil in a large soup pot over medium heat.  Add the onion and cook until soft, about 5 minutes. Add garlic, chili powder, cumin, and paprika; cook for 1 minute. Add broth and tomato paste; bring to a boil. Add the lentils, lower heat, and simmer until tender, about 25 minutes.

Add the beans (whole and mashed), lime juice, salt and pepper. Cook five minutes. Garnish with cilantro.

Serves 4; 248 calories.

VERDICT:  Winner!  This is easy, hearty, healthy, and really, really good.  I'm already plotting to make it again.  Keep.