"Black Bean Lentil Soup"
Total time
Author: Sheila and Charlie Kerrian
Recipe type: soup
Cuisine: American
Serves: 10 servings
- 4 cups water (add another cup for a thinner consistency)
- 1 ½ Tablespoons sea salt
- 1 cup Bob’s Red Mill Vegi-soup Mix – dry (or 1 cup uncooked lentils)
- 6 15 oz. cans black beans (not soy)
- 1 15 oz. can fire roasted diced tomatoes with garlic
- 1 4 oz. can chopped green chilies
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 2 teaspoons chili powder
- Spray large soup pot with canola pan spray (for easier clean up).
- Add water, sea salt, and dry vegi-soup mix.
- Cover pot and bring to boil. Boil for 20 minutes, stirring occasionally.
- Remove from heat.
- Add black beans, diced tomatoes, chilies, garlic powder, onion powder, chili powder, and stir until well mixed, then return to heat.
- Cover pot and cook on medium for about an hour, until lentils are tender.
- Stir frequently to keep beans from sticking.
Recipe by Kerrian's Notebook at https://pattiphillipsbooks.com/kerriansnotebook/2018/09/knr-p-201-black-bean-lentil-soup/
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