Another blog post in one week?! Who is she? That’s right – I’m trying my best to stick to a schedule this year, ladies and gents.
Today I’m sharing with you one of my new favorite and crazy easy soup recipes. I found this on Pinterest the other day and knew I had to recreate it for you all. By the way, I’m loving Pinterest lately. Follow me here.
As a vegetarian, I’m always looking for recipes that are both healthy, easy, and filling. I love this recipe because it’s packed with protein and has minimal ingredients. One batch of this also lasted me five days worth of packed lunches. That’s a win all around.
This protein-packed soup is one I plan on adding to my rotational vegetarian meal plan. If you’re new to vegetarianism, I highly recommend using some sort of meal plan to start. It’s easy to feel discouraged if you don’t know what to prepare each day.
So without further-ado, here’s the ingredients list and instructions. I won’t bore you with some spiel on how this soup changed my life on an unusually warm sunny day in January.
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced (or your preferred amount)
- 1 yellow onion, diced
- 1 (14.5 ounce) can diced tomatoes
- 1 cup dried lentils
- 1 (15 ounce) can black beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 4 cups vegetable broth
*Add in additional diced vegetables as desired.
- In a large soup pot add olive oil and sauté garlic for one minute. Add diced onions and additional vegetables if desired and continue to sauté until onion is tender, around 5 minutes.
- Add the remaining ingredients, stir and cover.
- Bring to a boil over medium heat, reduce heat to a simmer and cook until lentils and vegetables are tender, approximately 25 to 30 minutes.