Hearty Pardina Lentil & Black Bean Soup

Ingredients

• Course Soup
• Cuisine Mediterranean , Vegan , Vegetarian
• 1 Tablespoon Olive Oil
• 1/2 Large Onion, chopped
• 2 Large stalks Celery, chopped
• 2 Cloves Garlic, minced
• 2 Teaspoons Smoked Paprika
• 2 Whole Bay Leaves
• 1 14-oz. can Tomatoes, diced
• 1 Cup Pardina Lentils
• 4 3/4 Cups Chicken or vegetable broth, low-sodium
• 3 Cups Water
• 1 14-oz. can Black beans, drained and rinsed
• 1/4 Cup Kale, washed, stems removed, chopped
• Salt and pepper, to taste
• In a medium sauce pan over medium heat, add olive oil. When hot, add onions and celery. Sauté until aromatic and the onions are transparent. Add garlic, paprika, ay leaves, and stir.
• In a large sauce pan, bring water and broth to boil. Add lentils. Reduce heat to simmer, cover, and cook lentils until just tender - about 25 minutes. Add sauteed vegetables.
• Add black beans and diced tomatoes.
• Salt and pepper to taste. Garnish with chopped parsley.