Lentil and Black Bean Soup

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
Servings: 50
1. In a steam-jacketed or other large kettle, sauté onions, garlic, and carrots in oil until just tender.

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

3. Add beans, tomatoes, and spices. Cover and simmer until lentils are tender, but not mushy, approximately 20-30 minutes. Serve hot, 180°F.

4. 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.