1 c. lentils, 3 c. vegetable stock, 1 onion, finely chopped, 1 tbsp black pepper, 1-16 oz can no sodium chopped tomatoes, 2 stalks celery, finely chopped, 1 garlic clove, finely chopped, 1 carrot, finely sliced, 1-16 oz can black beans, drained and rinsed,
Cook lentils in vegetable stock for 30 minutes. Add remaining ingredients and cook on low heat for 15 additional minutes until all the vegetables are tender.
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