Based on last week’s weather, you wouldn’t know it’s almost the end of April – low 30’s, snow, and hail. Naturally, I was craving a big bowl of soup, so I whipped up this hearty black bean lentil soup! Mom made the rest and we had quite the comforting dinner.
Roasted garlic pasta salad made with corn-quinoa pasta! It definitely wasn’t my favorite mayo based salad but it was nice to have as leftovers.
I feel pretty good about myself that I can just whip up a hearty, flavorful soup without following a recipe. I mean, soup is probably the easiest thing to make ever – saute garlic and onions, add liquid and spices, add proteins, and let it all simmer until everything is beautifully married.
This is definitely a pantry-staple-friendly soup. Dried lentils, a can of black beans and corn, tomato juice (canned from my garden!), and kale – I always have these on hand! If your kale (or spinach) ever goes bad before you have time to use it, throw in in the freezer. Perfect for smoothies or reviving in soup!
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves
- 1 quart tomato juice
- 1 can black beans
- 1 can corn
- 1/2 cup red lentils
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- salt & pepper
- 2 cups kale, chopped
- Heat oil over medium heat and add garlic and onions. Once onions are translucent and smell delicious, add in tomato juice.
- Add lentils and all spices. Bring soup to a boil then turn down to low and let lentils cook.
- Once lentils are done, add in the black beans (rinsed) and corn. Add the kale and serve when it's not tough anymore.
- This is great served over rice for an even more filling meal!