Black Bean and Lentil Soup

2 cans of black beans
1 cup of lentils rinsed
1 32 oz carton of Trader Joes Low Sodium Vegetable Broth
1 red pepped chopped
3 stalks of celery chopped
4-5 mushrooms chopped
1 small onion chopped
Fresh parsley, cilantro
1 clove garlic finely chopped
3 bay leaves
1 can no salt added canned tomatoes
6 baby carrots sliced thin
Seasoning to taste
1 tsp lemon or lime juice
1 cup water - optional
1 tablespoon cumin

1 cup of water can be added to think soup slightly.Can also be topped with low fat greek yogurt or chia seeds.

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