Protein Packed Black Bean and Lentil Soup

• Vegan
• Gluten free

• Produce

  • 1 (15 ounce can Black beans
  • 2 Carrots
  • 2 cloves Garlic
  • 1 cup Red lentils (green or brown lentils are optional
  • 1 Sweet or yellow onion
  • 1 (14.5 ounce can Tomatoes

• Canned Goods

  • 4 cups Vegetable broth

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Chili powder
  • 1/2 tsp Kosher or sea salt
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on skinnyms.com

Description

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 sweet or yellow onion, diced
• 2 carrots, peeled and finely diced
• 1 (14.5 ounce) can diced tomatoes
• 1 cup red lentils (green or brown lentils are optional)
• 1 (15 ounce) can black beans, drained and rinsed
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon Kosher or sea salt, more or less to taste
• 1/2 teaspoon crushed red pepper flakes
• 4 cups vegetable broth

Directions

• In a large pot add olive oil and sauté garlic for one minute. Add diced onions and carrots and continue to sauté until onion is tender, approximately 5 minutes. Add the remaining ingredients, stir and cover.
• Bring to a boil over medium heat, reduce heat to a simmer and cook until lentils and carrots are tender, approximately 25 to 30 minutes.