Super easy lentil/bean soup!

This weekend, I made some absolutely amazing food (which, of course, I’m not going to post because I didn’t take pictures..) The problem with that is that my food that was supposed to last a week was eaten over the course of the 3-day weekend, and Monday evening rolled around with only one meal of food left.

Can you think of a better time for a super simple clean out the pantry recipe?

This soup ended up being a lot better than I thought it would be, but it also has a TON of sodium (from the bouillon)…so beware šŸ™‚


1 can black beans

1 c red lentils (uncooked)

1 onion (chopped)

3 T minced garlic

1 tsp ground cayenne pepper

1 tsp chili powder

3 carrots (chopped)

1 handful spinach

1 T olive oil

1/4 cube vegetable bouillon

2 c water

  1. Put the onion, garlic, paprika, chili powder, and olive oil in a pot and cook over medium heat for about 3 minutes.
  2. Add the carrots and spinach and cook for an additional 3 minutes.
  3. Add the beans, lentils, tomatoes, bouillon, and water and bring to a boil
  4. Simmer for 35 minutes, stirring occasionally.
  5. And that’s it. Poof! You’re done!





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