This is an easy, hearty, filling, delicious soup which is perfect for that cold winter meal. It’s also super healthy and low fat/cal as there’s no added oil or butter.

Slow Cooked Lentil and Black Bean Soup

2014-11-18 09:10:26

Serves 8

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Prep Time

5 min

Cook Time

4 hr

Prep Time

5 min

Cook Time

4 hr

Ingredients

1. 2 cups dried brown lentils, rinsed
2. 1 carton/can black beans, drained and rinsed
3. 1 carton/can chopped tomatoes
4. 2 large carrots, peeled and diced
5. 3 celery stalks, trimmed and sliced
6. 2 tsp smoked paprika
7. 7 cups vegetable broth
8. 1 tsp garlic, minced
9. 2 bay leaves

Instructions

1. Put all the ingredients in a slow cooker and stir to combine. Cook on high for 3 hours or low for 4-5 hours. Remove the bay leaves. Using an immersion blender, blend the soup partially. Alternatively, put half of the soup in a blender and blend until smooth and creamy, then add back into the unblended soup.

Notes

1. Serve with hot, crusty bread.

By Alissa J. Robinson

The Pescetonian https://pescetonian.co.uk/

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