Lentil and Black Bean Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons olive oil | |
| ¼ cup finely chopped onion | Washed, peeled and finely chopped |
| ¼ cup finely chopped carrot | Washed, peeled and finely chopped |
| ¼ cup celery | Washed, trimmed and finely chopped |
| ¼ teaspoon salt | |
| 2 cups lentils | Picked and rinsed |
| 2 cups reduced salt diced canned tomatoes | |
| 1 (14 oz.) reduced sodium canned black beans | Drained and rinsed |
| 4 cups low sodium chicken or vegetable broth | |
| ½ teaspoon ground thyme | |
| ½ teaspoon ground marjoram | |
| 1 teaspoon garlic powder | |
| ½ teaspoon ground cumin | |
| 1/4 teaspoon ground black pepper | |
| 1 tablespoon lemon juice. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Place the olive oil into a large stock and set over medium heat. | |
| 2 | Once hot, add the onion, carrot, celery and salt and cook until the onions are translucent, approximately 6 to 7 minutes. | |
| 3 | Add the remaining ingredients and stir to combine. | |
| 4 | Increase the heat to high and bring just to a boil. | |
| 5 | Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Stir in lemon juice. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
