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
- 16 oz bag
- black beans, rinsed-sorted-soaked
- 2-4
- celery stalks, chopped or diced
- 1 large
- onion, chopped or diced
- 3 large
- carrots, julienned - small
- splash
- evoo or sunflower oil
- 1 Tbsp
- cumin
- 1-2 Tbsp
- parsley flakes
- 1-2 Tbsp
- chives, dried
- 64 oz
- vegetable broth
- 64 oz
- water (more as needed)
- 16 oz bag
- lentils, rinsed & sorted
- 1 c
- long grain brown rice
SOAK BLACK BEANS
THE TRINITY - YUM!
NOW, FOR THE FUN...
How to Make Lentil & Black Bean Soup
- 1START 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! - 2THE 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! - 3In your large stock pot or dutch oven, saute' the celery, onion, and carrots in oil, over medium heat, until onions are clear.
- 4Add cumin, parsley, chives. (You'll notice I do not add salt/pepper while cooking. We add this at the table as desired.)
- 5Add broth & water. Bring to boil.
- 6Add lentils & black beans.
- 7Reduce heat to medium-low. Simmer all day, stirring occasionally.
- 8An 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!)
- 9Allow 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!
