Lentil and Black Bean Soup

1/2 large onion

1 garlic clove
1/4 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. paprika
2 cups vegetable broth
1 T. tomato paste
1/2 cup lentils
1 can black beans

Chop half a large onion and sauté (with a little bit of oil, or margarine
or butter) in a pot on medium heat until soft. Add 1 minced garlic
clove, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4
teaspoon paprika; sauté 1 minute. Add 2 cups vegetable broth and 1
Tablespoon tomato paste; bring to a boil. Then turn down the heat.
Then 1/2 cup lentils; cook until tender, about 25 minutes.
Partially mash 1 cup drained, rinsed canned black beans; add to soup
with 1/4 tsp. salt, juice of one lime, and 1/4 tsp. black pepper. Cook
five minutes.
3 servings.

It is easy to double the recipe and then you will have more leftovers. 1
can of broth equals 2 cups.