Black Bean, Lentil & Chilli Soup

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

Author: Wick Nixon

Recipe type: Soup, Dinner

Serves: Serves 4-5

Ingredients

1 T coconut oil (I use Tanna Farms)
1 medium onion, finely chopped
2 stalks celery, finely sliced
1 medium carrot, diced into small cubes
2 cloves garlic, finely chopped
2 t ginger, finely chopped
1 chipotle chilli, roughly chopped (optional)
400gm can black beans
½ c dried brown lentils, rinsed
2 ½ c chicken stock
1 t cumin powder
1 t oreganum
1 t sweet paprika
½ t chilli flakes (optional)
2 T apple cider vinegar
½ t salt
a good grinding of black pepper
dollop of natural yoghurt or sour cream to serve
fresh coriander, finely chopped to serve

Instructions

Melt the coconut oil in a large pot over a medium heat, add the onion, celery, carrot, garlic and ginger and cook until soft, 3-4 minutes. Add the chopped chipotle chilli (omit if not using), black beans (undrained), brown lentils and chicken stock, cover and bring to the boil. Turn down to simmer for 30-35 minutes until the lentils are tender.
Add the cumin powder, oreganum, sweet paprika, chilli flakes (if using) and apple cider vinegar.
Using a stick blender, process until smooth (or you could transfer to a food processor).
Season with salt and pepper and serve immediately, with grainy bread and a dollop of natural yoghurt or sour cream on the top, finishing with the chopped coriander.

Note: I highly recommend using Tanna Farms coconut oil for this recipe. To check out their products and to access a 20% discount, head to www.tannafarms.com.vu (it's not hyper linked) and use the code 'wickedoil' on checkout. Enjoy!