Directions
Sub_title: A hearty, flavorful soup that’s perfect for any season and fits into many dietary restrictions.
Ingredients:
• 1 cup dried green lentils
• 3 cups water (approximate)
• ½ medium yellow onion, chopped
• 1 large bell pepper, cored and sliced
• 1 jalapeño pepper, seeded and minced (optional)
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 tablespoon tomato paste
• 1 can (15 ounces) diced tomatoes, no-salt-added
• 1 (14.5-ounce) can low-sodium black beans, rinsed and drained
• 1 (10.5-ounce) package frozen corn kernels
Directions:
1. In a large pot over high heat, combine the lentils and water. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for about 20 minutes, or until the lentils are tender. This will vary depending on your brand of lentils, so keep an eye on them!
2. While the lentils cook, prepare the vegetables. Heat a small amount of oil in a large skillet over medium-high heat. Add the onions and sauté until they begin to soften, about 5 minutes. Add the bell peppers and jalapeños (if using), stirring occasionally, for another 5 minutes. Stir in the garlic and cook for one more minute.
3. Add the cumin, chili powder, and tomato paste to the skillet. Cook, stirring constantly, for about 1 minute to allow the flavors to meld.
4. Pour the contents of the skillet into the pot with the cooked lentils. Stir in the diced tomatoes, black beans, and frozen corn. Cover the pot and simmer for an additional 10 minutes, or until the veggies are tender.
5. Taste and adjust seasoning as desired. Serve hot, garnished with fresh chopped cilantro if desired. Enjoy!
Note: To make this recipe spicier, simply increase the amount of jalapeños used or add in some diced fresh habanero or serrano peppers!
Steps
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1
Done
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In a large pot over high heat, combine the lentils and water. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for about 20 minutes, or until the lentils are tender. This will vary depending on your brand of lentils, so keep an eye on them! |
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2
Done
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While the lentils cook, prepare the vegetables. Heat a small amount of oil in a large skillet over medium-high heat. Add the onions and sauté until they begin to soften, about 5 minutes. Add the bell peppers and jalapeños (if using), stirring occasionally, for another 5 minutes. Stir in the garlic and cook for one more minute. |
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3
Done
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Add the cumin, chili powder, and tomato paste to the skillet. Cook, stirring constantly, for about 1 minute to allow the flavors to meld. |
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4
Done
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Pour the contents of the skillet into the pot with the cooked lentils. Stir in the diced tomatoes, black beans, and frozen corn. Cover the pot and simmer for an additional 10 minutes, or until the veggies are tender. |
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5
Done
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Taste and adjust seasoning as desired. Serve hot, garnished with fresh chopped cilantro if desired. Enjoy! Note: To make this recipe spicier, simply increase the amount of jalapeños used or add in some diced fresh habanero or serrano peppers! |
