black bean lentil soup
- Number of Servings: 10
Ingredients
1 pound dry black beans1 1/2 quarts water1 carrot, chopped1 stalk celery, chopped1 large red onion, chopped6 cloves garlic, crushed2 green bell peppers, chopped2 jalapeno pepper, seeded and minced1/4 cup dry lentils1 (28 ounce) can peeled and diced tomatoes2 tablespoons chili powder2 teaspoons ground cumin1/2 teaspoon dried oregano1/2 teaspoon ground black pepper3 tablespoons red wine vinegar1 tablespoon salt1/2 cup uncooked white rice
In a large pot over medium-high heat, place the beans in three times their volume of water. Bring to a boil, and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain, and rinse.
In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.
Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.
Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user ADAMM9.
In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.
Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.
Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user ADAMM9.
Nutritional Info Amount Per Serving
- Calories: 137.0
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 16.4 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 7.6 g
- Protein: 7.4 g
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