Brrr. As it gets colder, most folks (myself included) have this crazy urge to eat, eat, eat. Some experts attribute it to our ancestral need to pack on the pounds in preparation for the winter months when food was scares. Others simply attribute it to our bodies physiology. Basically put – as the barometers dips our body temps will follow. And we begin to long for food that will warm us quickly. We have this urge to heat up fast. And this message is often translated into carbohydrate-rich “comfort foods”. These carbohydrate-rich foods, in excess, rec havoc on our body’s (watch these great documentary Hungry for Change or Fat, Sick and Nearly Dead 1 & 2 to learn more). Technically – salads, vegetables and fruits will warm the body. But if you’re like me… I still want something warm to wrap my hands around. Not to mention – my boys will only eat so many salads before planning a revolution. In response: the mighty Black Bean and Lentil Soup. High in protein, warm, spicy (if you want it to be) and just plain good. This soup was love at first taste (2010-ish) and has been on our menu ever since. A few minor tweaks were made to accommodate the garlic free need and it’s just as good as ever!
1 large onion chopped
1 tsp oregano
½ tsp chipotle
1 tsp ground cumin
½ tsp paprika
¼ tsp salt
¼ tsp pepper
pinch of cayenne (it taste just as good without!)
4 cups vegetable broth
2 Tbsp tomato paste
1 cup red lentils
2 cups or cans of partially mashed black beans
Sauté chopped onion in pot on medium heat in 1 tbsp of oil (we prefer coconut oil but any will do) until soft and translucent.
Add broth, tomato paste and bring to a boil.
Add beans with salt, pepper. Cook for 5 more minutes.
Garnish with cilantro and lime juice and enjoy!