Recipe: Black Bean and Lentil Soup (not Uno's)

BLACK BEAN AND LENTIL SOUP (not Uno's)

1 (12 oz) package dried black beans
1 large (46 oz) can V-8 juice
1 (1 lb) can stewed tomatoes
1 onion, chopped
4 cloves garlic
1 (12 oz) package dried lentils
Pepper (to taste)

Soak black beans in water to cover overnight.

WHEN READY TO COOK:
Bring can of V-8 juice to boil. Rinse and drain beans and add to pan along with the stewed tomatoes, onion, and garlic. Bring to boil, cover, simmer one hour or until black beans are still a bit crunchy.

Add lentils, bring to boil, simmer until black beans are done. Add pepper to taste.

"To go with this vegetarian dish I make jalapeno corn-corn bread. It is simple to prepare. Use regular corn bread, sprinkle one half can of corn into mix, sprinkle jalapenos over the top. Bake at 350 degrees for 24 to 30 minutes until top is just brown, take out of oven, sprinkle parmesan cheese on top to melt. Serve with black beans/lentils for a vegetarian dish that will knock your socks off."

Adapted from source: R.T. Farris