This is probably the best black bean soup I have made on here. I definitely reccomend using veggie or chicken broth in place of water. I halved the recipe and it still made around 6 generous servings. However, in halving it, I still did 1 full carrot, 1 full (but not large) sweet onion, and 1 stalk of celery. I also did an extra tbsp. worth of red lentils because 1/8 cup hardly seemed worth it. The rice, I also kept at a 1/2 cup. It took a bit longer than 20 minutes to cook-- more like 35, really. I was out of cumin, so I used cilantro. Overall, this was delicious. I had no trouble with the beans softening up and I followed the directions listed.
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This is probably the best black bean soup I have made on here. I definitely reccomend using...