1 medium onion
2 large carrots
1 large chayote or zucchini
1 fresh poblano or Anaheim chile
1 tablespoon olive oil
1 teaspoon salt
2–3 serrano or jalapeño peppers
3 cloves garlic
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 1/2 cups (14 ounce can) diced tomatoes
1 cup water
1/2 cup dry lentils
1 1/2 cups (1 can) cooked black beans, drained
2 tablespoons minced parsley or cilantro or a combination
Dice the onion, carrot, chayote and poblano. Heat oil in a large pot over medium-high heat. Add vegetables and saute about 8 minutes until softened and starting to brown.
Add salt, garlic, Serranos, spices and cook for another minute or so.
Add tomatoes, water and lentils. Cover. Bring to boil. Reduce heat to medium-low and simmer 20 minutes until lentils are tender.
Add black beans and simmer uncovered 20 minutes. Stir in parsley near the end.