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    lucky
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    Lentil and Black Bean Soup

    Serving Size : 50

    3 pounds chopped onions
    2 cloves minced garlic
    28 ounces carrots — chopped
    1 cup vegetable oil
    40 ounces dry lentils — rinsed
    1 1/2 gallons water
    4 pounds canned black beans — drained
    3 quarts canned tomatoes — diced
    2 teaspoons dried thyme
    1 1/2 teaspoons dried marjoram
    1 ounce parsley — freshly ground
    1 ounce salt
    1 tablespoon pepper
    1/2 teaspoon cumin
    50 tortillas, 6-inch

    Add water and rinsed lentils to vegetables. Bring to a boil and simmer for 25 minutes.

    Serve garnished with a warm, rolled tortilla on the side of the plate.

    If soup becomes too thick, add water to bring to desired consistency.

    Chicken broth may be substituted for water. Reduce salt if a salted chicken base is used.

    VARIATION:

    Split Pea and Black Bean Soup. Substitute dried split peas for lentils.

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