Lentil & Black Bean Soup
By
Cynthia Huskins
@newgourmet
1
I tried several recipes and finally "landed" on this one that - while very basic - combines what I liked from four or five others. This is a hit with the entire family! My vegetarians and even my meat-eaters love it and it is easy, inexpensive, and never goes to waste!!! This one is often requested by the kids & the in-laws!
Ingredients
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SOAK BLACK BEANS
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16 oz bagblack beans, rinsed-sorted-soaked
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THE TRINITY - YUM!
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2-4celery stalks, chopped or diced
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1 largeonion, chopped or diced
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3 largecarrots, julienned - small
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NOW, FOR THE FUN...
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splashevoo or sunflower oil
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1 Tbspcumin
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1-2 Tbspparsley flakes
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1-2 Tbspchives, dried
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64 ozvegetable broth
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64 ozwater (more as needed)
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16 oz baglentils, rinsed & sorted
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1 clong grain brown rice
How to Make Lentil & Black Bean Soup
- START EARLY!!!
Start with the black beans - soak them according to the instructions on the bag. I enjoy the manual prep-work of the trinity, so by the time I'm ready for the beans, they've had more than enough time to soak! - THE TRINITY: Celery, Onion, Carrots
My daughter does not like celery and I'm not so crazy about onion, so I dice those very small so neither of us can tell the difference while we are eating! So, chop them to your preferred sizes! As for the carrots, if you want a "cheat", buy the bag of julienned carrots in the produce section, rinse & go! - In your large stock pot or dutch oven, saute' the celery, onion, and carrots in oil, over medium heat, until onions are clear.
- Add cumin, parsley, chives. (You'll notice I do not add salt/pepper while cooking. We add this at the table as desired.)
- Add broth & water. Bring to boil.
- Add lentils & black beans.
- Reduce heat to medium-low. Simmer all day, stirring occasionally.
- An hour or so before serving, cook the rice, separately, according to instructions. When tender, add to soup. (I do this to preserve the soup broth & ensure my rice is tender enough!)
- Allow to soup to cook/simmer for another 30 minutes or so. Serve with cornbread, toast or crackers. I have one child who eats it (& everything else) with sour cream, one who eats it with shredded cheese, and another who eats it with salsa! My husband likes a little bit of spice, so he adds jalapeno peppers - to avoid adding salt!
Typically, I do not like left-overs; however, THIS IS GREAT the next day!!! If it is too thick, add more broth & heat over medium for 20 or so minutes and you're set! Delicious!
