I'm on a bean kick. Last week it was bean chili, this week it's bean soup. Both turned out pretty good! I've been tempting my coworkers around the microwave come lunch hour.
This one was originally a slow-cooker recipe, but I adapted it a bit to suit my Dutch oven. Mostly because I didn't want to wait all the next day to eat it. It turned out pretty well, although I may need to repeat it in the slow cooker to see if there is indeed a difference.
Mexican Bean and Lentil Soup
Makes: 8 2-cup servings
2 onions, chopped
2 cloves garlic, minced
1 Tbsp chili powder
1 28 oz can diced tomatoes
6 cups vegetable stock
2 cups water
3/4 cup red lentils
1 19 oz can chickpeas, drained and rinsed
1 19 oz can red kidney beans, drained and rinsed
1 19 oz can black beans, drained and rinsed
1 tsp lemon juice
1/2 tsp sea salt
1/4 tsp pepper
In a Dutch oven heated on medium, add all onions and garlic. Let cook 3 -5 minutes or until onions are tender. Add chili powder, stock, water, and diced tomatoes, and heat until boiling. Add lentils, return to a boil, and simmer 30 - 60 minutes until lentils soften.
Add drained, rinsed beans, lemon juice, salt, and pepper. Return to a boil and let simmer 5 - 10 minutes.
Ladle into bowls, and serve.
Rachel Hewitt, RHN.