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Cream Horns with Puff Pastry and Marshmallow Filling Recipe

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4.7 from 717 reviews

This Protein Packed Black Bean and Lentil Soup is a hearty and nutritious meal that combines the rich flavors of black beans, lentils, and vegetables in a spiced vegetable broth. Perfect for a cozy lunch or dinner, this soup is delicious, easy to make, and packed with plant-based protein and fiber to keep you satisfied and energized.

Ingredients

Soup Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 yellow onion, diced small
  • 2 carrots, peeled and diced small
  • 15 ounces diced tomatoes (canned)
  • 1 cup dried lentils
  • 15 ounces black beans (canned), drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 4 cups vegetable broth

Instructions

  1. Prepare the Vegetables: Heat the extra virgin olive oil in a large pot over medium heat. Add the minced garlic and diced yellow onion, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
  2. Add Carrots and Spices: Stir in the diced carrots along with chili powder, cumin, black pepper, kosher salt, and crushed red pepper. Cook for another 2 minutes to let the spices release their aroma.
  3. Add Tomatoes, Lentils, and Broth: Pour in the diced tomatoes with their juices, the dried lentils, and the vegetable broth. Stir to combine all ingredients thoroughly.
  4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 25 minutes until the lentils are tender.
  5. Add Black Beans: Add the drained black beans to the pot and continue to simmer for an additional 5-7 minutes to heat through and allow flavors to meld.
  6. Adjust and Serve: Taste the soup and adjust seasoning if needed. Serve hot, optionally garnished with fresh herbs or a squeeze of lime.

Notes

  • Use vegetable broth or water if you prefer a lighter soup base.
  • If you like a thicker soup, mash some of the lentils and beans before serving.
  • For extra protein, add cooked quinoa or a dollop of Greek yogurt on top.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
  • Rinse dried lentils before use to remove any debris.

Find it online: https://mealoria.com/cream-horns-with-puff-pastry-and-marshmallow-filling-recipe/