Ingredients

• 1 T extra-virgin olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• ½ tsp chili powder

• ½ tsp ground cumin

• ¼ tsp paprika

• 4 cups low-sodium vegetable broth

• 1 T tomato paste

• ¾ cup red lentils

• 1 can (15 oz) black beans, rinsed and drained, half of the beans mashed with a fork

• Juice of 1 lime

• ¼ tsp salt

• ¼ tsp ground black pepper

• 2 T chopped fresh cilantro

Directions

1. In a large soup pot over medium heat, heat the oil.

2. Add the onion and cook, stirring frequently, for 5 minutes, or until soft.

3. Add the garlic, chili powder, cumin, and paprika and cook for 1 minute.

4. Add the broth and tomato paste and stir to combine.

5. Increase the heat to high and bring the mixture to a boil.  Add the lentils.

6. Reduce the heat to a simmer and cook for 25 minutes, or until the lentils are tender.

7. Add the black beans (whole and mashed), lime juice, salt, and pepper.

8. Cook for 5 minutes, or until heated through.

9. Ladle into bowls and sprinkle with cilantro.