Slow Cooker Black Bean and Lentil Soup

• Vegan
• Gluten free

• Produce

  • 1/4 lb Black beans, dry
  • 2 Carrots, large
  • 1 clove Garlic
  • 1 2 lb. bag Lentils, dry
  • 1 Onion, medium
  • 1/2 tsp Parsley, dried
  • 1 can Tomatoes, organic

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 1/2 tsp Chili powder
  • 2 tsp Salt

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Liquids

  • 5 cups Water, HOT

Found on naturalchow.com

Ingredients

• ½ lb. bag dry lentils
• ¼ lb. dry black beans
• 1 medium onion, finely diced
• 2 large carrots, chopped
• 1 can organic diced tomatoes
• 1 clove garlic, minced
• 1 tablespoon ground cumin
• 1½ teaspoons chili powder
• ½ teaspoon dried parsley
• 5 cups hot water
• 2 teaspoons salt
• ½ teaspoon black pepper

Directions

• Rinse lentils and black beans. Discard any small pebbles or bad beans. Pour them into the slow cooker. Add the onions, carrots, tomatoes, garlic, cumin, chili powder, parsley, and hot water to your slow cooker.
• Place your lid on top, and cook on HIGH for 6 hours. Try not to open your slow cooker or stir the soup.
• Remove the lid, and add the salt and pepper to taste. Mash the soup into a thicker mixture if desired. Serve hot. The soup will be very thick, almost like chili. Garnish with sour cream, fresh parsley, or cheddar cheese.