Yesterday I got home and was in one of those moods to make something fast and with no fuss. I had some leftover brown rice and some leftover flour tortillas (which double beautifully as flatbread, it turns out), and I am determined to be creative with the ingredients I already have in my cabinets so I can cut down on my grocery costs. Living on about $300 per month is a challenge for an avid cook and baker like me, but I am determined to eat delicious food despite being a poor volunteer in a developing country! And tonight, I succeeded. This is a very easy soup that came together in about 15 minutes total, and I ended up eating it with two pieces of my homemade flatbread from the other night, made warm and crispy in the toaster. The flavors are simple; I didn’t spice it up too much, but you could add any spices to give it a more distinct flavor.
Quick and Easy Lentil Bean Soup
2 green onions, chopped
1 15-oz. can lentils, drained and rinsed
1 15-oz. can butter beans, drained and rinsed
2 tbsp. tomato paste
1 – 2 cups boiling water
1 chicken or vegetable bouillon cube
salt and pepper to taste
garlic powder to taste
Heat through and simmer for 5 – 10 minutes. Adjust spices to taste and serve as a soup, with bread, or with rice.
1 15-oz. can lentils, drained and rinsed
1 15-oz. can butter beans, drained and rinsed
2 tbsp. tomato paste
1 – 2 cups boiling water
1 chicken or vegetable bouillon cube
salt and pepper to taste
garlic powder to taste
Heat through and simmer for 5 – 10 minutes. Adjust spices to taste and serve as a soup, with bread, or with rice.
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