Monday, February 27, 2012

Gluten Free Black Bean and Lentil Soup

Is it still cold where you live?
Here too.
I just had to whip up a pot of 
Black Bean and Lentil Soup.

Yes, it sounds healthy and looks healthy because it is.
Leave off the sour cream and you have a thick, filling vegan dinner.  The black beans and lentils are good sources of protein and fiber-rich carbs.  The body will absorb these nutrients slowly, keeping energy and hunger levels on an even keel, meaning you will eat less and have not experience the spike in energy followed by that unwanted drop.  

Besides all the health benefits, it's really tasty.  
I got both my husband and 3 year old to eat and then ask for seconds.
Yep, it's that good.

Gluten Free Black Bean and Lentil Soup

1/2 large onion
1/2 T. olive oil
2 minced garlic cloves
1/2 t. chili powder
1/2 t. cumin
1/4 t. paprika
2 cups vegetable broth or water
1 T. ketchup 
1/2 cup uncooked lentils
1 can black beans, drained and rinsed
1/4 t. salt
2 T. lime juice
1/4 t. pepper
Sour cream

Chop the onion and saute in olive oil in a soup pot on medium heat until soft.  Add garlic, chili powder, cumin, paprika, saute 1 min.
Add 2 cups of broth or water and ketchup, bring to a boil.  
Add lentils; cook until tender, about 25 minutes.  
Partially mash 1 cup of black beans.  Add to soup as well as the other whole beans.
Add salt, lime juice, and pepper.
Cook 5 minutes.
Garnish with sour cream, avocado, and cilantro.

Serve with GF bread, crackers, or tortillas.


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