Our teenage daughter has been vegan for a long time now, and though we chose not to be we still try to support her by finding new recipes the whole family can enjoy. This is our newest soup recipe. It’s high in protein, very hearty, and has a spicy kick to it. Perfect for chilly fall evenings.
2 tables spoons of extra-virgin olive oil
2 carrots, cleaned and cut
1 glove of garlic, minced
1 sweet or yellow onion
1 (15oz) can of black beans, drained and rinsed
1 (14.5) can of diced tomatoes
1/4 teaspoon cumin
1/2 black pepper
1/2 chili powder
1 teaspoon sea salt
2 cups of lentils
1/2 teaspoon crushed red pepper flakes
6 cups of vegetable broth
In a large pot add olive oil, and saute garlic, carrots and onions for five minutes or until tender. Add remaining ingredients, stir and cover. Bring to a complete boil. Reduce heat, simmer for forty minutes.
This soup is delicious on it’s own, or even better in my opinion paired with a crusty, hearty bread. Either way, it is a hit with my family. Let me know if you give it a try. I’d love to hear your thoughts.