I don’t do food posts very often, but it seemed the right day for it. We are all looking for healthy foods to feed our families. It’s great when I find something different and healthy that pleases everyone. Thus, I share!
I found the basic part of this recipe in Runner’s World Magazine, but I added to it. If you’ve never had lentils, this is a good recipe to start eating them. We eat lentils regularly since they are cheap and a very nutritious, lean protein. They are great for a resolution of more saving and less spending! Just call them tiny beans, and your kids won’t question your parental authority. Just jokes! No guarantees on your kids.
Lentil and Black Bean Soup
This recipe serves my family of six with a few extra servings for lunch leftovers!
1 Large Onion, chopped
2 Garlic Cloves, minced
2-3 Carrots, diced small
Smidge of Olive oil
1 tsp. Chili Powder
1 tsp. Cumin
1/2 tsp. Paprika
4 Cups Broth (I used chicken broth b/c that’s what I had, but you could use beef or vegetable broth)
2 Tbsp. Tomato paste
1 Cup dry lentils
1 Can Black Beans (or 2 cups cooked black beans)
1/2 tsp. Black Pepper
Garnishes: Cilantro, Greek Yogurt
The Play by Play:
- Saute the onion and carrots in the olive oil on medium heat until soft. (One time I was in a hurry so I sauteed the lentils in this part and it made the whole soup cook faster.) Another time I diced up some celery that was about to die and threw it in.
- Add the garlic cloves, chili powder, cumin, and paprika; saute 1 minute.
- Add broth and tomato paste; bring to a boil.
- Add lentils; cook until tender, about 25 minutes.
- Partially mash black beans; add to soup with salt, juice of one lime, and black pepper.
- Cook five minutes. Garnish as you like. I dislike cilantro, so I garnished with fresh spinach leaves to give some extra nutrition. The kids ate it with the yogurt which they lovingly call “sour cream.”
- Serve in bowls with a side of warm, French bread and butter. Mmm. My husband says bread is all about butter delivery.
The End. Happy Friday!