Happy Monday everyone and welcome to a new week. Back to work, back to school and back to the routine. My weekend was great. Enjoyed the sunshine and the nicer weather. Spring is here!! With that, I made my final soup of the season with some leftover lentils I had in the freezer and other ingredients I had in my fridge and pantry. A nice light black bean and lentil soup to usher out winter and welcome spring.
I had cooked these lentils a few months back and had so many leftover, I decided to freeze them for use another day. I find beans are easy to freeze and when thawed and used again, they are just as flavorful as the first time around. Lentils are a very good source of dietary fiber and they are a good source of iron and protein. I like to call them the “superfood of the legume family.”
Hubby didn’t like the lentils I made the first time around so he was (again) skeptical of this dish. In fact, I made a few things this weekend he wasn’t too sure about. I need to expand his tastes from meat and potatoes to things such as lentil soup and tofu. When I told him I was adding bacon to the recipe, he did get a bit excited. The best part is you probably have these ingredients at the ready now, so let’s get cooking.
One note: if you don’t have the Southwest Sedona seasoning, you can use your favorite southwest or chipotle seasoning as a substitute.
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Black Bean and Lentil Soup – Great Way to use Leftover Lentils
Serves | 8-10 |
Prep time | 10 minutes |
Cook time | 3 hours |
Total time | 3 hours, 10 minutes |
Meal type | Soup |
Misc | Freezable |
Ingredients
- 4 cups cooked lentils
- 3 Strips bacon (fat trimmed off)
- 1/2 Medium red onion (chopped)
- 4 Medium carrots (peeled and sliced)
- 1 tablespoon Two Snooty Chef's Southwest Sedona Seasoning
- 2 cups cooked black beans
- 1 chicken bullion cube
- 2 cups water
- 1 clove garlic (chopped)
- salt and pepper to taste
Note
Eliminate the bacon and substitute vegetable bullion for the chicken and this becomes a great vegetarian/vegan soup
Directions
Step 1 | |
There is basically just one step. Place everything in the slow cooker and cook on high for an hour. Turn to low and cook another two hours. Serve. |
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For nutrition information and points, click the magic button.
The first time hubby said “boy the house is smelling good,” I knew I had hooked him. Just had to reel him in with some garlic bread to go with this and a small salad. This has just the right flavor and the right amount of beans. The carrots not only add flavor but also give the soup a bright burst of orange color. If you wanted to make this more like a chili, you can add shredded chicken, but I think it’s fine just with the beans.
Can’t get enough soups and salads? There are lots of recipes posted to my Pinterest board.
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What a simple recipe!
Thanks again for joining the Link Up this week!
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Sounds wonderful, and easy. I like easy recipes and I love anything that has black beans in it. So know it must have been delightful.
Blessings, Nellie
It was very easy. I’m like you, I like black beans a lot! Thanks for stopping by
I’ve never used my crockpot to make soup. I’ll have to give it try. Thanks for linking up at The Yuck Stops Here!
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