Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 bell pepper (green or red, diced)
  • 1 small onion (diced)
  • 2-3 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • 3 cups water
  • 1 15 ounce cans diced tomatoes
  • 1 15 ounce can red kidney beans
  • 1 15 ounce can great northern beans
  • ¾ cup dry lentils
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ¼ teaspoon red pepper flakes (optional)

Instruction

  • In a dutch oven or stock pot, add the olive oil, bell pepper and onions and cook for 3-4 minutes, stirring often, until onions become soft and translucent.
  • Add in the garlic and cook for an additional 2-3 minutes.
  • Then, add the water and tomato paste and stir until the tomato paste is incorporated.
  • Add the diced tomatoes, lentils, chili powder, cumin, salt, paprika, oregano, and red pepper flakes.
  • Bring to a boil and then reduce the heat to low and simmer for 15-20 minutes. If your soup begins to look too dry, feel free to add more water as needed.
  • Add the red kidney beans and great northern beans.
  • Simmer for another 15 minutes, or until the lentils are tender.
  • Garnish with traditional toppings! Shredded cheese, sour cream or plain yogurt, diced avocado, sliced jalapenos, tortilla chips.