Hearty Lentil & Black Bean Soup with Smoked Paprika

• Gluten free

• Produce

  • 2 Bay leaves
  • 1 (14 oz. can Black beans
  • 1 cup Brown lentils, dried
  • 2 large stalks Celery
  • 2 cloves Garlic
  • 1/2 Onion, large
  • 1/4 cup Parsley
  • 1 (14 oz. can Tomatoes

• Canned Goods

  • 4 3/4 cup Vegetable or chicken broth, low sodium

• Baking & Spices

  • 2 tsp Paprika, smoked

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 3 cups Water

Found on cookincanuck.com

Description

Ingredients

• 1 tbsp olive oil
• ½ large onion, chopped
• 2 large stalks celery, diced
• 2 cloves garlic, minced
• 2 tsp smoked paprika
• 2 bay leaves
• 1 (14 oz.) can diced tomatoes
• 1 cup dried brown lentils
• 4¾ cup low-sodium vegetable or chicken broth, divided
• 3 cups water
• 1 (14 oz.) can black beans, drained and rinsed
• ¼ cup chopped parsley
• Salt and pepper to taste.

Directions

• Heat olive oil in a large sauce pan set over medium heat. Add onions and celery and cook, stirring occasionally, until the vegetables are beginning to soften, 6 to 7 minutes.
• Add garlic, smoked paprika and bay leaves and saute for 30 seconds.
• Stir in diced tomatoes with juices, lentils, 3 cups vegetable or chicken broth and 3 cups water. Increase heat to medium-high and bring the mixture to a boil. Reduce the heat slightly and cook, stirring occasionally, until lentils are tender, 25 to 35 minutes.
• Remove from the heat and let cool for about 10 minutes. Remove and discard the bay leaves. Transfer half of the lentil mixture, half of the black beans and ¾ cup vegetable or chicken broth to the bowl of a blender or food processor. Pulse until combined, but not pureed. It should be a chunky texture.
• Pour the blender mixture back into the lentils in the saucepan, along with the remaining 1 cup of chicken broth and remaining black beans. Stir and reheat over medium heat. Stir in parsley. Season with salt and pepper to taste. Serve.

Nutrition