Big-Batch Mexican Bean & Lentil Soup

By lynleywoman

Ingredients

• 2 tsp vegetable oil
• 2 onions, chopped
• 2 cloves garlic,minced
• 1 tbsp chili powder
• 1 can 28 oz tomatoes
• 6 cups vegetable or chicken stock
• 2 cups water
• 3/4 cup red lentils
• 1 each can 19 oz chickpeas, red kidney beans,and black beans,drained & rinced
• 1 tbsp chopped fresh coriander
• 1 tsp lemon juice
• 1/2 tsp salt
• 1/4 tsp pepper

Preparation

Step 1

In large saucepan or Dutch oven,heat oil over medium heat,cook onions,garlic and chili powder,stirring occasionally until softened,about 5 min.
Add tomatoes, breaking up with spoon. Add vegetable stock,water and lentils; bring to boil. Reduce heat to medium-low ,simmer until lentils are softened, about 20 minutes.
Add chickpeas,red kidney beans and black beans, cook until heated through, about 15 min.