Lentil and Black Bean Soup

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

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.