I made this soup one night on a whim when I didn’t have anything planned for us to eat and boyfriend kept saying how much he liked it (he doesn’t always say that lol). It was very filling and tasty. I used lentils instead of black beans because lentils are so much faster to cook in a pot and I like using dry beans instead of canned beans as they have much less sodium.



I just threw all the ingredients in a pot, brought it to a boil, and then covered it up and simmered it for 45 minutes while I went and did something else. Couldn’t be any easier. I love effortless recipes where you don’t feel like you spent the entire day cooking. Unless of course you’re in the mood for that which I am from time to time.



I think my favorite part of this recipe was what I did with the leftovers. I kept the pot on a low simmer while we ate the soup for 30 mins – 1 hour (it may differ depending on how much leftovers you have). The water completely evaporated and I was left with flavorful rice, beans, and veggies which I refrigerated in a tupperware. Instead of pouring more water and serving another soup the next day, I wrapped it up in 2 hearty burritos the next night for dinner. I loved this because lets face it, who wants to eat the same thing two nights in a row? No matter how good it is, I’d rather switch it up. BF didn’t even notice the filling of the burrito was the evaporated soup! He thought it was a brand new burrito 🙂

[Serves 4]



Ingredients:

1 cup lentils

1 cup brown rice

4 cloves garlic, minced

1 red pepper, sliced

2 carrots, peeled and sliced

1 vegetable bouillon

1 teaspoon of garlic salt

pinch of cayenne pepper

2 tablespoons of cumin

1 medium red onion (leave 1/4 for garnish)

1 tomato (garnish)

1 avocado (garnish)

lime (garnish)

cilantro (garnish)

Optional: Flour tortillas for burrito leftovers

Instructions: