Ingredients
- 1 tbsp olive oil
- 1/2 large onion, chopped
- 2 large stalks celery, diced
- 2 cloves garlic, minced
- 2 tsp smoked paprika
- 2 bay leaves
- 1 (14 oz.) can diced tomatoes (I used 16 oz of home canned tomatoes)
- 1 cup dried brown lentils
- 4 3/4 cup low-sodium vegetable or chicken broth, divided (I used homemade veggie)
- 3 cups water
- 1 (14 oz.) black beans, drained and rinsed
- 1/4 cup chopped parsley (I didn't use this)
- Salt and pepper to taste.
Instructions
- Heat olive oil in a large sauce pan set over medium heat. Add onions and celery and cook, stirring occasionally, until the vegetables are beginning to soften, 6 to 7 minutes.
- Add garlic, smoked paprika and bay leaves and saute for 30 seconds.
- Stir in diced tomatoes with juices, lentils, 3 cups vegetable or chicken broth and 3 cups water. Increase heat to medium-high and bring the mixture to a boil. Reduce the heat slightly and cook, stirring occasionally, until lentils are tender, 25 to 35 minutes.
- Remove from the heat and let cool for about 10 minutes. Remove and discard the bay leaves. Transfer half of the lentil mixture, half of the black beans and 3/4 cup vegetable or chicken broth to the bowl of a blender or food processor. Pulse until combined, but not pureed. It should be a chunky texture.
- Pour the blender mixture back into the lentils in the saucepan, along with the remaining 1 cup of chicken broth and remaining black beans. Stir and reheat over medium heat. Stir in parsley. Season with salt and pepper to taste. Serve.