Red Lentil & Black Bean Soup
April's Soup of the Month
From the Kitchen of Amy Rothenberg ND
I am an artist at heart so a lot of the things I love to do, I love to have a visual component that is compelling. With this soup, the black beans stand out like punctuation in the yellowish backdrop. I think it’s the sesame oil that makes this recipe pop and not overcooking the carrots and celery. This is also a great soup for people trying to lower cholesterol or to lose weight, high in fiber and protein!
One pound red lentils
3 stalks celery
1 head of garlic
1-2 cans of black beans
1 teaspoon sesame oil
1 Tablespoon tamari
Water or stock (veggie or chicken)
Sauté smashed/minced garlic & chopped onion until clear.
Add celery & carrots, cut into smallish pieces of whatever shape you prefer.
Simmer until half way to soft.
Add rinsed lentils, stir and let simmer for 10 minutes.
Add water or stock and let cook for 5 minutes.
Add beans and spice to taste.