Lentil & Black Bean Soup

ingredients

2 tsp. canola oil
1 1/2 cups finely chopped onion
1 large celery stalk diced (I do NOT use celery!)
2 cloves garlic minced (about 1/2 tsp. garlic)
1 tsp. ground cumin
1 tsp. chili powder
1 cup green lentils, rinsed and picked through
2 15-oz. cans reduced-sodium (or regular) black beans, drained and rinsed
1 - 14 1/2 oz. can diced tomatoes (I used petite diced)
4 cups fat free, low sodium (or regular) vegetable or chicken broth (I use chicken)

directions

In a large pot, heat oil on medium heat. Saute onions, celery and garlic until softened, about 4-5 minutes. Sprinkle cumin and chili powder, cook for 1 minute until fragrant. Add lentils, black beans, tomatoes and broth. Bring to a boil, then cover and simmer for 25 minutes or until lentils are tender.

Source: Kathy Wilson