Beans and lentils create a thick stew that will fill you up and keep you feeling full, thanks to protein and fiber. Chili powder, cumin, and paprika add a nice flavor and anti-inflammatory antioxidants to help fight running-related inflammation.
Ingredients
1 T extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
½ tsp chili powder
½ tsp ground cumin
¼ tsp paprika
4 cups low-sodium vegetable broth
1 T tomato paste
¾ cup red lentils
1 can (15 oz) black beans, rinsed and drained, half of the beans mashed with a fork
Juice of 1 lime
¼ tsp salt
¼ tsp ground black pepper
2 T chopped fresh cilantro
Directions
In a large soup pot over medium heat, heat the oil.
Add the onion and cook, stirring frequently, for 5 minutes, or until soft.
Add the garlic, chili powder, cumin, and paprika and cook for 1 minute.
Add the broth and tomato paste and stir to combine.
Increase the heat to high and bring the mixture to a boil. Add the lentils.
Reduce the heat to a simmer and cook for 25 minutes, or until the lentils are tender.
Add the black beans (whole and mashed), lime juice, salt, and pepper.
Cook for 5 minutes, or until heated through.
Ladle into bowls and sprinkle with cilantro.