Ingredients
3 slices of bacon, fried crisp (optional)
1 onion, chopped
4 cloves of garlic, chopped
1 green or red pepper, chopped
2 large tomatoes, chopped
2 cups of stock (vege, chicken, etc.) + water as needed
1 can brown beans in tomato sauce
1 540 ml can black beans
1/3 cup dried lentils
1 213 ml can of tomato sauce
2 + tsp dried cumin (add more to taste)
1/2 to 1 + tsp dried red pepper flakes (add more to tase)
1 tsp Worchestshire sauce
2-3 Tbsp chili powder
2 Tbsp fresh lime juice
3 - 4 Tbsp chopped cilantro leaves
Preparation
If using bacon, fry in soup pot; remove bacon and reserve a Tbsp of drippings. For veges, use 1 Tbsp olive oil.
Sautee onions and garlic in oil until soft; add tomatoes, peppers (and chopped bacon if using) and sautee 10 mins.
Add stock, beans, tomato sauce and lentils, Bring to a soft boil. Add spices. Cover and cook 40 mins.
Allow to cool slightly. Puree soup in batches. If soup is too thick, add water to thin. Adjust seasonings.
Reheat soup; just before serving, stir in lime juice and fresh cilantro leaves. Serve garnished with cilantro, cheddar cheese and/ or sour cream.
