Lentil & Black Bean Soup

I just made THE most amazing soup! So good! Very high in protein... and I think that just about everyone would love it! Please give it a shot, it was so easy to make and just very satisfying. My kids ate it, I ate it, Aaron had 2 bowls... it was a hit! This soup is going in the books for sure! Let me know how yours turned out! 
Comfort foods do not need to be high fat or high calorie. Soup is a great example. You can make delicious, nutritious, and satisfying soups such as this Lentil and Black Bean soup, which is packed full of low-fat, high-fiber goodness. If you choose to use vegetable broth, this makes a great vegetarian lunch.

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

• 2 tsp canola oil (I always use Extra Virgin Olive Oil)
• 1 1/2 cups finely chopped onion
• 1 large celery stalk, diced
• 1 Green Bell Pepper
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 cup lentils, rinsed and picked through
• 2 15-ounce cans reduced-sodium black beans, drained and rinsed
• 1 14.5-ounce can diced tomatoes
• 4 cups fat-free, low-sodium vegetable or chicken broth

Preparation:

In a large pot, heat oil on medium heat. Sauté onions, celery, bell pepper, and garlic until softened, about 4-5 minutes. Sprinkle cumin and chili powder, cook for 1 minute until fragrant. Add lentils, black beans, tomatoes and broth. Bring to a boil, then cover and simmer for 25 minutes, or until lentils are tender.

I topped mine with some chopped fresh spinach and a dash of fresh mozzarella! ENJOY!

Serves 8

Per Serving: Calories 127, Calories from Fat 14, Total Fat 1.6g (sat 0.1g), Cholesterol 0mg, Sodium 503mg, Carbohydrate 22.2g, Fiber 7.1g, Protein 6g

Blessings, 


Dani