And the preparation of comfort food does not have to be time consuming either. The green lentils in this recipe don’t require soaking prior to cooking; you can add them right to the soup.
Ingreadient
- 2 teaspoons canola oil
- 1 1/2 cups finely chopped onion
- 1 large stalk celery, diced
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 cup green lentils, rinsed and picked through
- 2 (15-ounce) cans reduced-sodium black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 4 cups fat-free, low-sodium vegetable broth, or chicken broth
Direction
- In a large pot, heat the oil on medium heat. Sauté onion, celery, and garlic until softened, about 4 to 5 minutes. Sprinkle cumin and chili powder, cook for 1 minute until fragrant.
- Add lentils, black beans, tomatoes, and broth. Bring to a boil, then cover and simmer for 25 minutes, or until lentils are tender.
