Lentil and Vegetable Soup
![](https://www.easttexasfoodbank.org/wp-content/uploads/2020/04/soup-250x168.jpg)
Image Source/ Recipe Source:www.budgetbytes.com
- 2 Tbsp canola oil
- 1 medium onion
- 3 medium carrots
- 1 (15 oz) can black beans
- 1 cup lentils
- 1 Tbsp garlic powder
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1 (15oz) can petite diced tomatoes
- 4 cups low sodium vegetable broth
- 1/2 tsp salt
-
Saute onions in a large pot with oil over medium heat until tender. Add the carrots (peeled and sliced) to the pot and continue to saute for 5 minutes.
-
Drain the can of black beans and add it, diced tomatoes (with juices), dry lentils and all spices to pot. Add the vegetable broth, and stir to combine.
-
Increase the heat to high and allow the pot to come to a boil. Once it reaches a boil, turn the heat dow to low, place a lid on top, and let it simmer for 30 minutes. Test the lentils to make sure they are tender. If not, continue to simmer until done.