Lentil & bean soup.
- joneworlds@mailbox.org

Olive oil, red split lentils, black beans, onions,
carrots, a  bouillon cube, tomato  sauce, spinach;
paprika, cumin, thyme, bay leaf, salt.

Peel  a   carrot  and  chop  it   up  into  little
bits. Open  up a  normal size  can of  black beans
(the 390ml  can, not  the big  fat can)  and rinse
them off  in a colander.   Mix up the  spices: 1/4
teaspoon paprika,  3/4 teaspoon cumin,  1 teaspoon
salt, 1/2 teaspoon dried thyme, 2 bay leaves. 

Then you chop up half  an onion real small, soften
that up in 2 tbsp olive oil for a few minutes in a
big  skillet on  medium.  Add  the chopped  carrot
into the  skillet, and the  can of beans,  and 1/3
cup red split lentils, and  like 1/2 cup of tomato
sauce, and  4 cups  of water,  and crumble  up the
bouillon  cube in  there.  And  dump in  all those
spices you mixed up.

Heat  it up,  cover  and simmer  all  that for  20
minutes.   Take  out  the   bay  leaves.   Use  an
immersion blender  on that  whole deal  until it's
smooth. Chop up 1 cup  of spinach, throw it in and
cook for another couple of minutes. Eat it.