Lentil & bean soup.
-
[email protected]
Olive oil, red split lentils, black beans, onions,
carrots, a bouillon cube, tomato sauce, spinach;
paprika, cumin, thyme, bay leaf, salt.
Peel a carrot and chop it up into little
bits. Open up a normal size can of black beans
(the 390ml can, not the big fat can) and rinse
them off in a colander. Mix up the spices: 1/4
teaspoon paprika, 3/4 teaspoon cumin, 1 teaspoon
salt, 1/2 teaspoon dried thyme, 2 bay leaves.
Then you chop up half an onion real small, soften
that up in 2 tbsp olive oil for a few minutes in a
big skillet on medium. Add the chopped carrot
into the skillet, and the can of beans, and 1/3
cup red split lentils, and like 1/2 cup of tomato
sauce, and 4 cups of water, and crumble up the
bouillon cube in there. And dump in all those
spices you mixed up.
Heat it up, cover and simmer all that for 20
minutes. Take out the bay leaves. Use an
immersion blender on that whole deal until it's
smooth. Chop up 1 cup of spinach, throw it in and
cook for another couple of minutes. Eat it.
