Lentil and Black Bean Soup
AuthorlisaSource: Runner's World
0.50 large onion, chopped
2 carrots chopped small
1 minced garlic clove
0.50 tsp chili powder
0.50 tsp cumin
0.25 tsp paprika
2 cups vegetable broth
1 tbsp tomato paste
2 tomatoes chopped tiny
0.50 cup red lentils
1 cup drained, rinsed canned black beans
0.25 tsp salt
1 Juice of 1 lime
0.25 tsp black pepper
CIlantro
1
Chop ½ large onion and sauté in a pot on medium heat until soft.
2
Add 1 minced garlic clove, ½ tsp chili powder, ½ tsp cumin and ¼ tsp paprika; sauté 1 minute.
3
Add 2 cups vegetable broth and 1 tbsp tomato paste; bring to a boil.
4
Add ½ cup red lentils; cook until tender, about 25 minutes. (*you can also put this in the crockpot for 4 hours on low)
5
Partially mash 1 cup drained, rinsed canned black beans; add to soup with ¼ tsp salt, juice of 1 lime, and ¼ tsp black pepper.
6
Cook 5 minutes.
7
Garnish with cilantro.
CategoryBeans
Ingredients
0.50 large onion, chopped
2 carrots chopped small
1 minced garlic clove
0.50 tsp chili powder
0.50 tsp cumin
0.25 tsp paprika
2 cups vegetable broth
1 tbsp tomato paste
2 tomatoes chopped tiny
0.50 cup red lentils
1 cup drained, rinsed canned black beans
0.25 tsp salt
1 Juice of 1 lime
0.25 tsp black pepper
CIlantro
