Ingredients:
- 1 (15 ounce) can Black beans, rinsed and drained
- 2 Carrots finely chopped
- 5 cloves Garlic finely chopped
- 1 cup Lentils, dried
- 1 Sweet or yellow onion finely chopped
- 1 (14.5 ounce) can Tomatoes
- 4 cups Vegetable broth
- 1/2 tsp Black pepper
- 1 tsp Chili powder
- 1/2 tsp Kosher or sea salt
- 1/2 tsp Red pepper flakes
- 1 tbsp Olive oil, extra-virgin
- 1/2 tsp Cumin
Directions:
- In a large pot add olive oil and sauté garlic for one minute.
- Add diced carrots and onion and continue to sauté for about 5 minutes.
- Stir in the remaining ingredients and cover.
- Bring to a boil over medium heat, reduce heat to a simmer and cook until lentils and carrots are tender,
about 25 to 30 minutes.
Back to Soups and Sandwiches