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.
Black Bean and Lentil Soup – Great Way to use Leftover Lentils
|Prep time||10 minutes|
|Cook time||3 hours|
|Total time||3 hours, 10 minutes|
- 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
Eliminate the bacon and substitute vegetable bullion for the chicken and this becomes a great vegetarian/vegan soup
|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.|
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.
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