Lentil and Black Bean Soup

1 lb. bag dry lentils
1/2 small bag dry black beans (or 2 cans black beans)
2 medium onions (finely diced)
4 large carrots (finely chopped)
2 (15 oz.) cans diced tomatoes
2 Tbsp. jarred minced garlic
2 Tbsp. cumin
1 Tbsp. chili powder
1 tsp. dried parsley
10 cups HOT water

1 1/2 Tbsp salt (to taste)*
1 tsp. black pepper (to taste)*

*Added at the end of cooking

DIRECTIONS
Rinse lentils and black beans. Discard any small pebbles or bad beans. Put them in the slow cooker. Add the diced onions, chopped carrots, tomatoes, garlic, cumin, chili powder, parsley, and HOT water to the crockpot. It will be full.

Cover, and cook on HIGH for 6 hours. No peeking, no stirring.

Remove the lid, and add the salt and pepper to taste. Use a potato masher to mash the soup into a thicker mixture if desired. Serve hot. This soup is very thick (especially if mashed)... almost like chili, and tastes great by itself, over rice, served with multi-grain crackers, or with cornbread.

Store in the fridge for 1 week, or in the freezer for 4 months.


Serving Size: makes 24 1-cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user YVONNEMAHABIR.