The South Arm Women Community Kitchen prepared a hearty meal for another cooking session.
Michelle shared a hearty Lentil and Black Bean Soup with Smoked Paprika from the cookincanuck.com.
Ingredients
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 2 large stalks celery, diced
- 2 cloves garlic, minced
- 2 teaspoons smoked paprika
- 2 bay leaves
- 1 x 14oz can diced tomatoes
- 1 cup dried brown lentils
- 4 3/4 cups low-sodium vegetable or chicken broth, divided
- 3 cups water
- 1 x 14oz black beans, drained and rinsed
- 1/4 cup chopped parsley
- salt and pepper to taste
Serves 4
Instructions
 Heat olive oil in a large sauce pan over medium heat. Add onions and celery and cook, stirring occasionally, until the vegetables are beginning to soften, 6 to 7 minutes. |
 Add garlic, smoked paprika and bay leaves and saute for 30 seconds.Stir in diced tomatoes with juices, black beans and lentils. |
 Add vegetable or chicken broth and water.Increase heat to medium-high and bring the mixture to a boil. Reduce the heat slightly and cook, stirring occasionally, until lentils are tender, 25 to 35 minutes. |
 Remove from the heat and let cool for about 10 minutes. Remove and discard the bay leaves.Use a hand blender to lightly blend the soup to give it a creamier texture but still retain some chunky texture. |
 Return the pot to the stove and reheat over medium heat.Stir in parsley.
Season with salt and pepper to taste. |
