Black Bean and Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cans of black beans1 cup of lentils rinsed1 32 oz carton of Trader Joes Low Sodium Vegetable Broth1 red pepped chopped3 stalks of celery chopped4-5 mushrooms chopped1 small onion choppedFresh parsley, cilantro1 clove garlic finely chopped3 bay leaves1 can no salt added canned tomatoes6 baby carrots sliced thinSeasoning to taste1 tsp lemon or lime juice1 cup water - optional1 tablespoon cumin
Rince lentils and drain.
In large soup pot, cook onions, red pepper, garlic, carrots, mushrooms, and celery in olive oil until translucent.
Add carton of vegetable broth and can of tomatoes. Add lentils and one can of black beans. The other can, add to blender and puree--then add pureed mixture to soup.
Add bay leaves (but remove before serving)
Add cumin
Simmer for 45 minutes. Add fresh parsley and cilantro and tablespoon of lemon or lime juice. Cook for another 15 minutes.
Remove bay leaves. Then serve and enjoy.
Serving Size: 8 - 1- 1/4 cups searving
In large soup pot, cook onions, red pepper, garlic, carrots, mushrooms, and celery in olive oil until translucent.
Add carton of vegetable broth and can of tomatoes. Add lentils and one can of black beans. The other can, add to blender and puree--then add pureed mixture to soup.
Add bay leaves (but remove before serving)
Add cumin
Simmer for 45 minutes. Add fresh parsley and cilantro and tablespoon of lemon or lime juice. Cook for another 15 minutes.
Remove bay leaves. Then serve and enjoy.
Serving Size: 8 - 1- 1/4 cups searving
Nutritional Info Amount Per Serving
- Calories: 178.4
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 57.1 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 11.1 g
- Protein: 11.1 g
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