PANTRY STAPLE RECIPES: Black Bean and Lentil Soup

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:

  1. 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.
  2. 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

  1. You can freeze your soup for anywhere between two to three months.

 

TOOLS USED IN THIS RECIPE:

Can Opener
Soup Pot
Peeler

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