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Lentil and Black Bean Soup Recipe

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This recipe for Lentil and Black Bean Soup is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound chopped onions
2 cloves minced garlic
8 ounces carrots Chopped
¼ cup vegetable oil
1 pound lentils Dry
1 gallon water
1 pound canned black beans Drained
1 quart canned tomatoes Diced
1 teaspoon dried thyme
1 tablespoon parsley freshly chopped
1 tablespoon salt
1 teaspoon pepper
½ teaspoon cumin
Directions:
Directions:
In a steam-jacketed or other large kettle, sauté onions, garlic, and carrots in oil until just tender.
Add water and rinsed lentils to vegetables. Bring to a boil and simmer for 25 minutes.
Add beans, tomatoes, and spices. Cover and simmer until lentils are tender, but not mushy,
approximately 20-30 minutes. Serve hot, 180°F.
NOTE: If soup becomes too thick, add water to bring to desired consistency.
Number Of Servings:
Number Of Servings:
16

 

 

 

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