A satisfying and filling soup that is easy to make with two kinds of pulses and spiced with chili powder, cumin and curry paste. For the liquid I used the best beef broth I could find and it did make a difference. I am interested in the health benefits of a good broth and sometimes drink it instead of a cup of tea or coffee. I am lucky enough to find it made locally at the Farmer’s Market close to me but my fall back is Kettle & Bone broth which I can get at my local supermarket and is also available online.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
2 medium onions – chopped
2 large cloves of garlic – grated
1 tsp. chili powder
1 tsp. cumin
1 tbsp. Patak’s concentrated curry paste labelled ‘Hot’
1 can of black beans
1/2 cup red lentils
4 cups beef broth (could be replaced with veg. broth)
Pour oil into a cast iron casserole dish and when sizzling add the onion. Cook and let brown slightly before adding the garlic. Cook for a couple more minutes and then add the spices and curry paste.
Add black beans, lentils and broth. Bring to a boil, then reduce heat and simmer for 30 minutes.