Wondering what to do with all that jarred, canned, and dried goodness hiding in the back of your pantry?
We’re here to help, with a plethora of appetizing, crowd-pleasing recipes to make the most of your backstocked groceries–and your newfound free time.
So, grab a can opener and let’s get cooking. We got this!
Recipe by Skinny Ms from skinnyms.com
SERVINGS: 8
PREP TIME: 10 minutes
COOK TIME: 35 minutes
INGREDIENTS:
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 sweet or yellow onion, diced
- 2 carrots, peeled and finely diced
- 1 (14.5 ounce) can diced tomatoes
- 1 cup dried lentils
- 1 (15 ounce) can black beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon Kosher or sea salt, more or less to taste
- 1/2 teaspoon crushed red pepper flakes
- 4 cups vegetable broth
DIRECTIONS:
- In a large pot add olive oil and sauté garlic for one minute. Add diced onions and carrots and continue to sauté until onion is tender, approximately 5 minutes. Add the remaining ingredients, stir and cover.
- Bring to a boil over medium heat, reduce heat to a simmer and cook until lentils and carrots are tender, approximately 25 to 30 minutes.
PLAN AHEAD
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You can freeze your soup for anywhere between two to three months.
TOOLS USED IN THIS RECIPE:
blog.kitchenkaboodle.com 