- 2 tbsp. olive oil
- 1 sweet onion, chopped
- 4 cloves garlic, minced
- 1 tbsp. cumin
- 1 tbsp. paprika
- 1 tsp crushed red pepper
- 1 tbsp. salt, pepper
- A generous “sprinkle” of Adobo seasoning
- 8 oz. can chicken or vegetable broth
- 1 cup water
- 2 cups red lentils
- 2 8 oz. cans of black beans
- 1 8 oz. can diced tomatoes
- 2 fresh Roma tomatoes, chopped
Heat olive oil in a deep pot and add onions. When tender, add garlic, cumin, paprika, crushed red pepper and adobo seasoning, and mix. Let simmer for 5-10 minutes and add lentils, broth, water, tomatoes and black beans. Cover and bring to a boil.
Lower the heat and move a large spoon around in the soup; add water if lentils are not cooked all the way through. Add salt and pepper to taste!
So easy and versatile, you can add or take out anything depending on your taste. I’ve been eating this all week for dinner and haven’t gotten sick of the hearty texture and pop of spice flavor!