The Soup Diva

This recipe was to make its debut at our church’s 2022 chili cook-off, which was postponed due to the COVID Omicron variant; so I tried it out on a chilly, not-quite-snowy evening at home. (I finally got to present it at the 2023 cook-off, where it was a minor hit!)

• 1 tbsp olive oil
• 1 red onion, diced
• 1 tbsp minced garlic
• 2 cans black beans
• 1 cup red lentils
• 2 large cans crushed tomatoes
• 1 regular can fire-roasted tomatoes
• 1 small can diced green chilies or jar of roasted red peppers (optional)
• 2 cups water or vegetable broth
• 1/4 cup maple syrup or molasses
• 2 tbsp soy sauce
• 1 tbsp cumin
• 1 tsp smoked paprika
• salt & pepper to taste

Saute onion in oil until translucent; add garlic, salt and pepper and stir until garlic is fragrant. Add cumin & paprika, then liquids, then all other ingredients and heat to bubbling. Reduce heat to medium-low and simmer until lentils are soft. Serve with desired toppings (crunchy tortilla strips are my favorite!)

For Instant Pot, use one can crushed tomatoes and reduce water or broth to 1 1/2 cups; regular Pressure cook for 10 minutes and delay release at least 10 minutes.