|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Carrot||1 Medium, chopped|
|Water||7 Cup (112 tbs)|
|Low sodium tomato puree/Tomato paste||1⁄3 Cup (5.33 tbs)|
|Brown lentils||2 Cup (32 tbs), rinsed|
|Green bell pepper||1 , chopped|
|Bell pepper||1 , chopped (Yellow Or Red)|
|Dark red kidney beans||2 1⁄2 Cup (40 tbs), drained and rinsed (Home-Cooked Or Canned Low-Sodium)|
|Pinto beans||1 Cup (16 tbs), drained, rinsed (Home-Cooked Or Canned Low-Sodium)|
|Chopped tomatoes||2 Cup (32 tbs) (With Juice, Fresh Or Low-Sodium Canned)|
|Chili powder||1 Tablespoon|
|Ground cumin||1 Tablespoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
Heat water or broth in a large, heavy soup pot over medium heat.
Add the onion, garlic, and carrot.
Cook and stir over medium heat about 5 minutes.
Add more liquid if necessary during this process.
Add 7 cups water, tomato puree or paste, lentils, green pepper, yellow pepper, red kidney beans, pinto beans, tomatoes, chili powder, cumin, cayenne pepper, and black pepper.
Bring to a boil.
Reduce heat, cover, and simmer for 45 minutes until lentils are tender, adding more water if necessary.