Lentil and Black Bean Soup
AuthorlisaSource: Runner's World
Chop ½ large onion and sauté in a pot on medium heat until soft.
Add 1 minced garlic clove, ½ tsp chili powder, ½ tsp cumin and ¼ tsp paprika; sauté 1 minute.
Add 2 cups vegetable broth and 1 tbsp tomato paste; bring to a boil.
Add ½ cup red lentils; cook until tender, about 25 minutes. (*you can also put this in the crockpot for 4 hours on low)
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.
Cook 5 minutes.
Garnish with cilantro.
Ingredients
Directions
Chop ½ large onion and sauté in a pot on medium heat until soft.
Add 1 minced garlic clove, ½ tsp chili powder, ½ tsp cumin and ¼ tsp paprika; sauté 1 minute.
Add 2 cups vegetable broth and 1 tbsp tomato paste; bring to a boil.
Add ½ cup red lentils; cook until tender, about 25 minutes. (*you can also put this in the crockpot for 4 hours on low)
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.
Cook 5 minutes.
Garnish with cilantro.
