Mexican Lentil & Black Bean Soup

Ingredients

  • 1 Small Red Onion 
  • 1 Clove of Garlic
  • 1 Small Courgette 
  • 1 Red Chilli 
  • 130g Red Split Lentils 
  • 1 X Tin of Chopped Tomatoes 
  • 1/2 Tin of Black Beans Drained 
  • 1 Kallø Vegetable Stock Cube With 300ml Water From a Just Boiled Kettle 
  • 3 tbsp Passata 

For The Spices, a Pinch Of:

  • Crushed Black Pepper 
  • Generous pinch of Himalayan Salt
  • Mixed Herbs (Rosemary, Thyme, Parsley..)
  • Dried Basil 
  • Smoked Paprika (this will change your life trust me!)
  • Cayenne Pepper 

Method

  • In a medium pan fry off the onion chilli and courgette with a little olive oil for around 4 minutes 
  • Add the chopped garlic and cook for another 60 seconds 
  • Add the tin of chopped tomatoes 
  • Add in all the a generous pinch of all the spices and give a good mix
  • Measure out the lentils and add to the pot 
  • Mix the stock cube with the just boiled water with the passata and add to the pot
  • Allow to simmer for around 10 minutes then add the beans and simmer for another 10 minutes 
  • Taste test and add more herbs depending on personal preference (a tsp or two more of smoked paprika and cayenne pepper always finds its way into mine) 
  • Simmer for a further five minutes and serve up!
  • I top mine with natural yogurt, a slice of chilli and diced avocado.