soup

Black Bean & Lentil Soup

I woke up Monday morning with a fever, sore throat and pounding headache…Happy Thanksgiving! But for some reason, I have not lost my appetite. Sitting at home has just given me more time to look up new recipes. I’ve had cans of black beans and lentils sitting around that needs to get used. It’s a hearty recipe that’s good for rainy days or sick days, or both like today in my case! *Recipe from Have Your Cake & Eat It Too.

IMG_1498

Black Bean & Lentil Soup

2 tablespoons olive oil
1 large yellow onion, diced
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
4 cups vegetable broth
1 tablespoon tomato paste
1/2 cup lentils
1 can black beans, rinsed, drained and partially smashed
1 lime
1/4 teaspoon salt
1/4 teaspoon pepper
(garnish)
plain Greek yogurt
cheddar cheese

In a large pot, heat the olive oil and sauté the onion until soft. Add the chili powder, cumin, paprika, and garlic; sauté just 1 minute. Add vegetable or chicken broth and tomato paste; bring to a boil, stirring occasionally. Add red lentils and cook until tender (about 25 minutes). Add black beans, lime juice, salt, and black pepper; cook five minutes and add water as needed to avoid soup becoming too thick. Top with garnishes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s