Lentil and Black Bean Soup
Ingredients:2 tsp canola oil
1 1/2 cups finely chopped onion
1 large celery stalk, diced
2 cloves garlic, minced
1 tbsp ground cumin
1 tbsp chili powder
1 cup green lentils, rinsed and picked through *soak for a few hours to soften - or cook time is longer.
2 15-ounce cans reduced-sodium black beans, drained and rinsed
1 14.5-ounce can diced tomatoes
4 cups fat-free, low-sodium vegetable or chicken broth
PREPARATION:
In a large pot, heat oil on medium heat. Sauté onions, celery, and garlic until softened, about 4-5 minutes. Sprinkle cumin and chili powder, cook for 1 minute until fragrant. Add lentils, black beans, tomatoes and broth. Bring to a boil, then cover and simmer for 25 minutes, or until lentils are tender.
Serves 8
Per Serving: Calories 127, Calories from Fat 14, Total Fat 1.6g (sat 0.1g), Cholesterol 0mg, Sodium 503mg, Carbohydrate 22.2g, Fiber 7.1g, Protein 6g
** SIDE NOTE
I sauteed onions, celery, garlic and then the cumin and chili, and added everything to a crock pot and let it just slow cook all day.
1 comment:
mmmmm...I can't wait to try it.
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