It has been said that if you have lentils in the house you have dinner. Try this simple soup for a meatless and super filling dinner.
- 1 Tablespoon extra-virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, minced or pressed
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- 4 cups low sodium vegetable broth (Kitchen Basics makes a no-salt added one that is pretty good)
- 1 Tablespoon tomato paste
- ¾ cup red lentils
- 1 can (15 ounce) black beans, drained, and rinsed, mashing half with a fork
- Juice of 1 lime
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons chopped fresh cilantro
- Heat oil in a large soup pot or dutch oven, over medium heat. Add the onion and cook, stirring frequently for about 5 minutes or until soft. Add the garlic and dried seasonings and cook for 1 minute. Add the broth and tomato paste. Raise the heat to high and bring the mixture to a boil. Add the lentils. Reduce the heat to a simmer and cook for about 20-25 minutes, until the lentils are tender.
- Add the black beans (both whole and mashed), lime juice, season to taste with salt and pepper. Cook for 5 minutes or until heated through. Ladle into bowls and sprinkle with cilantro.
NUTRITION INFORMATION: 248 calories, 38g carbs, 10g fiber, 14g protein, 5g total fat, 0.5g saturated fat, 542mg sodium.
Adapted from Runner's World Cookbook