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