Lentil Vegetable Soup

Lentil Vegetable Soup



1 cup lentils

2 15 ounce cans pinto beans, rinsed

3 Tablespoons Olive oil

1 medium onion, diced

4 cloves garlic, minced

1 28 ounce can diced tomatoes

1 teaspoon cumin

1 teaspoon turmeric

2 medium carrots, peeled and chopped in ¼ inch pieces

1 pound (about 2 medium) zucchini, chopped into ½ inch pieces

1 pound green beans, stems removed and broken into 1 inch pieces

Juice of 1 lemon

½ cup cilantro, chopped



1.  In a pot heat the oil on medium.  Add onion and garlic, stir till golden, about 8 minutes.

2   Stir in tomatoes, cumin, turmeric, carrots, zucchini and green beans.  Saute about 5 minutes.

3.  Add 4 cups of water, lentils and pinto beans.  Bring to a boil.  Reduce to a simmer and cook until the lentils are soft, about 30 minutes.

4.  Stir in lemon juice and cilantro.  Salt and pepper to taste.