About a year ago a friend of mine emailed a recipe. I love it when people email recipes without me even asking just because they think I’d like it. I loved it!
Recently I was cleaning out my closets and kitchen cupboards when I pulled out my cookbook (yes, I still have a physical cookbook). My cookbook is made up of recipes in my grandmother’s handwriting, my first ever Thanksgiving dinner recipe from a Parade magazine 15 years ago (that is still my family’s favorite) and a collection of other tasty snippets that I’ve collected over the years.
In the process of clearing things out, I found this amazingly delish Black Bean and Lentil Soup Recipe. I love preparing food….I love the hiss of sauté and the soft bubbling of liquid. Through the process of cooking this rather simple recipe, I realized that it means so much more. This bowl of soup warmed my stomach and my soul because it was given to me by a sweet friend.
Sometimes it’s the most simple things that remind us of the importance of our relationships no matter how great or small. Here’s the recipe. Enjoy, my friends.
Lentil & Black Bean Soup
1 Large Sweet Onion
2 Cloves garlic (I use my garlic press, but you could chop)
1 tsp cumin
1 tsp chili powder
1/2 tsp paprika
2 tbsp tomato paste
4-6 cups water, 2-4 tbsp vegetable bouillon (just follow the
on the jar for your broth, or buy broth)
1 cup uncooked lentils
2 cans black beans
Sautee chopped onion and garlic in pot with oil (I use coconut oil) with
chili powder, cumin & paprika until onions are translucent. Add broth (or
water and bouillon) and bring to a boil. Add lentils and simmer 25
minutes. Add black beans, salt & pepper to taste. Simmer another 10 minutes.
Garnish with cilantro if you have it.