Big batch mexican bean & lentil soup
Recipe by Michele Poole
2 tbsp. vegetable oil
2 onions
2 cloves of garlic minced
1 tbsp. chili powder
1 can of tomatoes
6 cups of vegetable or chicken stock
2 cups water
3/4 cup red lentils
1 each - can of chickpeas, red kidney beans, black beans, drained and rinsed
1 tbsp. chopped fresh cilantro
1 tsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1. In a large saucepan or dutch oven, heat oil over medium heat, cook onions, garlic and chili powder, stirring occasionaly, until softened about 5 min
Add tomatoes, breaking up with a spoon, Add vegetable stock, water and lentils. Bring to a boil, Ten reduce heat to medium low. Simmer until lentils are softened - about 20 min
Add chickpeas, red kidney beans, and black beans, cook until heated through, about 15 min. (you may refrigerate or freeze at this point)
Add cilantro, lemon juice salt and pepper
main courses December 28, 2015 22:40
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