I always find soups/stews to be warm and comforting.  Some studies have shown that eating soup at the beginning of a meal reduce will reduce calorie intake during that meal by 20 percent.

This is a very hearty soup/stew that is easy to make and will go a long way towards satisfying your appetite.  The lentils and beans are good sources of protein and excellent souces of fiber and complex (good) carbs.  The spices and herbs add plenty of flavor while providing anti-inflammatory antioxidants.  If you enjoy your soups a little spicy like I do, try adding a dash of red pepper.

It makes a gret choice on a cold day either for lunch or dinner.  Enjoy!

Ingredients

1/2 large onion chopped
1 garlic clove minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon paprika
2 cups vegetable broth
1 tablespoon tomato paste
1/2 cup red lentils
1 cup drained and rinsed canned black beans
1/4 teaspoon salt
Juice of one lime
1/4 teaspoon black pepper
Cilantro

Instructions

Saute the chopped onion in a large pot on medium heat until soft. Add minced garlic, chili powder,cumin and paprika; saute 1 minute. Add the vegetable broth and tomato paste; bring to a boil. Add the red lentils; cook until tender, about 25 minutes. Partially mash the black beans; add to soup with the salt, lime juice and black pepper. Cook 5 minutes. Garnish with cilantro.