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
Prep Time
5 min
Cook Time
4 hr
Ingredients
- 2 cups dried brown lentils, rinsed
- 1 carton/can black beans, drained and rinsed
- 1 carton/can chopped tomatoes
- 2 large carrots, peeled and diced
- 3 celery stalks, trimmed and sliced
- 2 tsp smoked paprika
- 7 cups vegetable broth
- 1 tsp garlic, minced
- 2 bay leaves
Instructions
- 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
- Serve with hot, crusty bread.
The Pescetonian https://pescetonian.co.uk/