Chunky Lentil and Vegetable Soup

Ingredients

• 2 Tbsp olive oil
• 2 cloves garlic
• 1 medium onion
• 3-4 carrots
• 3 ribs celery
• 15 oz can black beans
• 1 cup brown lentils
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Freshly ground black pepper
• 15 oz can petite diced tomatoes
• 4 cups vegetable broth*
• 1/2 tsp salt

Directions

1. Chop the garlic finely and cut the onion into dice. In a large pot, cook them with the olive oil over medium heat, stirring now and then, until the onion has softened.
2. While that gets going, slice the celery, then peel and slice the carrots. Stir the celery and carrots into the pot and keep cooking for about 5 minutes more.
3. Drain the black beans, then add them to the pot with the diced tomatoes and their juices, the dry lentils, cumin, oregano, smoked paprika, cayenne pepper, and a little freshly cracked pepper, about 10-15 cranks of a pepper mill. Pour in the vegetable broth and stir everything together.
4. Turn the heat up to medium high and bring the pot to a boil. Once it is bubbling, reduce the heat to low, cover the pot, and simmer for 30 minutes.
5. After 30 minutes, check the lentils; they should be tender. If they still have too much bite, let the soup simmer longer until they soften. Taste, then season with salt as needed; 1/2 tsp was used here. Serve hot.