We found this Hearty Black Bean and Lentil Soup recipe at the website of the Cookin' Canuck (www.cookincanuck.com). We recommend using Timeless Pardina Lentils because they remain firm when cooked. You could substitute Timeless French Green or Green Lentils in this recipe.
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We found this Hearty Black Bean and Lentil Soup recipe at the website of the Cookin' Canuck (www.cookincanuck.com). We recommend using Timeless Pardina Lentils because they remain firm when cooked. You could substitute Timeless French Green or Green Lentils in this recipe.
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| Servings | 4Servings |
| Prep Time | 20Minutes |
| Cook Time | 45Minutes |
| Passive Time | 15Minutes |
Ingredients
- 1 Tablespoon Olive Oil
- 1/2 Large Onion, chopped
- 2 Large stalks Celery, chopped
- 2 Cloves Garlic, minced
- 2 Teaspoons Smoked Paprika
- 2 Whole Bay Leaves
- 1 14-oz. can Tomatoes, diced
- 1 Cup Pardina Lentils
- 4 3/4 Cups Chicken or vegetable broth, low-sodium
- 3 Cups Water
- 1 14-oz. can Black beans, drained and rinsed
- 1/4 Cup Kale, washed, stems removed, chopped
- Salt and pepper, to taste
Servings: Servings
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Ingredients
Servings: Servings
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Instructions
- In a medium sauce pan over medium heat, add olive oil. When hot, add onions and celery. Sauté until aromatic and the onions are transparent. Add garlic, paprika, ay leaves, and stir.
- In a large sauce pan, bring water and broth to boil. Add lentils. Reduce heat to simmer, cover, and cook lentils until just tender - about 25 minutes. Add sauteed vegetables.
- Add black beans and diced tomatoes.
- Salt and pepper to taste. Garnish with chopped parsley.
