Lentil & Black Bean Soup (Normal) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I made the following changes: * olive oil substitute * extra garlic * extra cumin * extra chili powder * extra beans * raw black beans instead of canned * raw tomatoes instead of canned * 6 extra cups of broth I also have a version with extra beans. [NOTE: When you cook the beans, they will be absorbing a significant amount of water, so the actual serving size will be about 180-200grams!] Ingredients:
2 tsp olive oil |
2 tsp ground cayenne pepper |
2 tbsp ground cumin |
2 tbsp chili powder |
3 cloves garlic, minced |
1 1/2 cups finely chopped onion |
1 celery stalk, large, diced |
1 cup green lentils, rinsed and picked through |
3 cups black beans, raw ('5 cups cooked) |
1 lb tomatoes, diced |
10 cups vegetable broth |
20 oz water |
Directions:
1. Boil the beans until tender enough to eat. You don't want them too soft, by tender enough to eat.
2. In a large pot, heat oil on medium heat. Sauté onions, celery, and garlic until softened, about 5-8 minutes. Sprinkle cumin, cayenne pepper, and chili powder, cook for 1-3 minute until fragrant. Add lentils, black beans, tomatoes and broth.
3. Bring to a boil, then cover and simmer for 25 minutes, or until lentils are tender.
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