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Black Bean and Lentil Soup

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A comforting and nutritious black bean and lentil soup, perfect for chilly days.

Ingredients

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  • 1 cup black beans, cooked
  • 1 cup lentils, rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, garlic, carrot, and celery; sauté until softened, about 5 minutes.
  3. Stir in the cooked black beans, lentils, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer for 30-40 minutes, until lentils are tender.
  5. Taste and adjust seasoning if needed.
  6. Serve warm, garnished with fresh cilantro.

Notes

This soup keeps well in the fridge for up to four days. It can be frozen for up to three months.

Nutrition

Find it online: https://pinrecipezbylinaa.com/black-bean-lentil-soup-recipe/

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