Chunky Lentil and Vegetable Soup - Budget Bytes

Ingredients

• Olive oil

  2 tbsp or 27g

• Garlic

  raw

  2 cloves, minced or 6g

• Onion

  raw

  1 medium or 110g

• Carrots

  raw

  3 ¹¹⁄₁₆ medium or 227g

• Celery

  raw

  300g

• Black beans

  raw

  100g

• Lentils

  raw

  1 cup or 192g

• Cumin seed

  1 tsp, ground or 3g

• Oregano

  dried

  1 tsp, leaves or 1g

• Paprika

  ½ tsp or 1g

• Cayenne pepper

  ¼ tsp or 0.5g

• Black pepper

  ground

  ¹⁄₁₆ dash or 0.005g

• Tomatoes

  canned, whole

  411g

• Vegetable broth

  from bouillon, low-sodium

  4 cup or 960g

• Salt

  table

  ½ tsp or 3g

Directions

1. Mince the garlic and dice the onion. Saute both in a large pot with olive oil over medium heat until the onions are tender. Meanwhile, slice the celery and peel and slice the carrots. Add the celery and carrots to the pot and continue to saute for about 5 minutes more.
2. Drain the can of black beans and add it to the pot along with the diced tomatoes (with juices), dry lentils, cumin, oregano, smoked paprika, cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill). Finally, add the vegetable broth, and stir to combine.
3. Increase the heat to medium high and allow the pot to come up to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 30 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender.**
4. Taste the soup and add salt as needed (I added 1/2 tsp). Serve hot.
5. Recipe by: Beth - Budget Bytes (source: https://www.budgetbytes.com/chunky-lentil-vegetable-soup/)