Smoky Black Lentils and Beans


Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

Black, or beluga, lentils are well worth seeking out—they hold their shape and add great texture to long-cooked dishes like this stew.


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 teaspoons hot paprika
  • ½ teaspoon smoked paprika, or more to taste
  • 1 teaspoon ground cumin
  • 1 cup (200 g) black (beluga) lentils
  • 1 cup (185 g) dried black beans
  • ½ cup (120 ml) crushed tomatoes
  • 1 tablespoon tomato paste
  • Salt



    In a large skillet, heat the oil over medium-high heat. When it shimmers, add the onion and cook, stirring frequently, until translucent, about 5 minutes. Stir in the hot and smoked paprikas and the cumin and stir for 15 seconds. Pour in 1 cup (240 ml) water and scrape up any browned bits. Scrape the mixture into the slow cooker.

    Put the lentils and beans in a sieve and rinse under running water, then dump into the cooker. Pour in 5 cups (1.2 L) water. Cover and cook on low for 8 hours.


    Turn the cooker to high and stir in the tomatoes, tomato paste, and about 2 teaspoons salt (or more to taste); add more smoked paprika, if needed. Cover until heated through, then serve.