Big-Batch Mexican Bean and Lentil Soup

Categories: Slow Cooker | Soup | Vegetarian

Prepared: 2006-03-10

Ingredients:

• 2 tsp vegetable oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 can (28 oz/796 mL) tomatoes
• 6 cups vegetable or chicken stock
• 2 cups water
• 3/4 cup red lentils
• 1 each can (19 oz/540 mL) chickpeas, red kidney beans and black beans, drained and rinsed
• 1 tbsp chopped fresh coriander
• 1 tsp lemon juice
• 1/2 tsp salt
• 1/4 tsp pepper

Preparation:

• In large saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic and chili powder, stirring occasionally, until softened, about 5 minutes.
• Add tomatoes, breaking up with spoon. Add vegetable stock, water, and lentils; bring to boil.
• Reduce heat to medium-low; simmer until lentils are softened, about 20 minutes.
• Add chickpeas, red kidney beans and black beans; cook until heated through, about 15 minutes.
• (Make-ahead; Let cool for 30 minutes; refrigerate in shallow air-tight containers for up to 2 days or freeze for up to 2 weeks. Reheat to continue.)
• Stir in coriander, lemon juice, salt and pepper.
  
  Variation:
• Slow Cooker Big-Batch Mexican Bean and Lentil Soup:
• Omit oil.
• To 4L slow cooker, add onions, garlic, chili powder, tomatoes, stock, water and lentils.
• Cook on low heat for 8 hours.
• Add chickpeas, red kidney beans and black beans; cook on high heat for 30 minutes or until heated through.
• Stir in coriander, lemon juice, salt and pepper.

makes 10 servings @ 246 calories per serving