This is a recipe for black bean soup which is a fun dish to try for a Mexican themed evening, or just for something a bit different! I love cooking a big batch of black beans and then using them for burritos, burgers, brownies, stews, and now, soup! The great thing about this soup is that it also works well as a sauce if you leave it thick. The flavours work so well with avocado, lemon juice, pineapple…so I tried it to top a bean burger, and it was delicious!
This is a lovely, thick soup that is perfect for dipping bread into !!
Lentils are a brilliant source of fibre, as well as copper, manganese, zinc and vitamin B1, B5 and B6. Red lentils are great for soups, or daals, as when cooked they form a thick mush. This is super for a soup base, especially for those of you who are gluten free and want to avoid adding flour to thicken up your soup!
Lunch today was a red lentil soup which was inspired by recipe on A Cedar Spoon (which I found on Pinterest…where else!) As usual I didn’t have ALL the right ingredients so I made some slight adjustments here and there.
This soup is creamy and so warming, perfect for a cold day or just some comfort food! It also has a great flavour and colour.
eat-well-feel-wow 