Each day during Lent, Ave Maria Press will be posting soup recipes and Lenten reflections from our Lenten prayer books here on the Ave Maria Press website. Follow us on Facebook, Instagram, and Twitter for more inspiration.
Lenten Reflection: Day 16
From The Gift of the Cross: Lenten Reflections in the Holy Cross Tradition:
At our best, we are pathways of grace as God seeks to show his ways. And yet, if we are to teach God’s ways, we must first ask God to teach us. For it is only in following the path of the Lord in our lives that we ourselves and all those we guide can come to discover God as the God of our salvation.
Lentil and Black Bean Soup
(6–8 servings)
Ingredients
2 teaspoons oil
1/2 onion, chopped
1 stalk celery, diced
2 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder
1 cup green lentils
2 15 ounce cans reduced sodium black beans, drained and rinsed
1 14.5 ounce can diced tomatoes
4 cups fat-free low-sodium vegetable or chicken stock
parmesan cheese
Preparation
In a large pot, heat oil on medium heat. Sauté onion, celery, and garlic for about 4 minutes.
Sprinkle in ground cumin and chili powder. Cook 1 minute more.
Add lentils , black beans, tomatoes, and stock. Bring to a boil, then cover and simmer for 25 minutes or until lentils are tender.
Optional: sprinkle parmesan cheese on soup as it is served.
Commentary
This is a delicious Lentil and Black Bean Soup.
Submitted by Carol Villaggio.
