Black Bean and Lentil Soup

Black Bean and Lentil Soup warms the kitchen and fills bowls with hearty, plant-based protein. This easy recipe blends earthy lentils with smoky black beans and bright spices for a soup you can make any night of the week.

I love how this soup makes weeknights feel special without much fuss. If you want a meal that’s filling, fridge-friendly, and good for colder days, this recipe fits. Pair it with a crisp salad or a simple grain dish like black bean and corn pasta salad for an easy dinner. The flavors deepen if you let it rest a few hours, and leftovers taste even better the next day.

What makes this Black Bean and Lentil Soup a keeper

This recipe appeals because it balances comfort and nutrition. It works well in fall and winter, but also suits chilly spring nights. The combination of black beans and lentils delivers both texture and a solid dose of protein and fiber. You can cook it on the stovetop or in a pressure cooker, and it adapts well to pantry staples and whatever veg you have on hand.

Why you’ll love this Black Bean and Lentil Soup is simple: it brings cozy flavor with everyday ingredients and it’s quick to make, so you can have a wholesome meal without a big time commitment. The spice mix and a squeeze of lime brighten the bowl. Leftovers reheat easily. If you enjoy soups like a spiced carrot and lentil soup, you’ll find similar comfort in this bowl; try comparing notes with that recipe for variety.

Ingredients and substitutions

Below is a straightforward list of what you need and why each item matters. Lentils give body and soften into a creamy bite. Black beans add color, depth, and a firmer texture. Aromatics like onion, garlic, and cumin build flavor without complicated steps.

What you’ll need for this recipe

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced (optional)
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander (optional)
• 1 cup dried brown or green lentils, rinsed
• 1 can (15 oz) black beans, drained and rinsed (or 1.5 cups cooked)
• 1 can (14 oz) diced tomatoes (with juices)
• 4 cups vegetable broth (add more for a thinner soup)
• Salt and black pepper to taste
• 1 tablespoon lime juice or to taste
• Fresh cilantro or parsley for garnish (optional)

If you want a creamy finish, stir in a splash of plain yogurt or coconut milk at the end.

Smart swaps for dietary needs

• Gluten-free: Use certified gluten-free broth.
• Lower sodium: Use low-sodium broth and rinse canned beans well.
• Oil-free: Sauté the veg in 1/4 cup water or broth instead of oil.
• Soy-free: This recipe already avoids soy.

Small variation: swap black beans for cannellini beans for milder flavor see a similar white bean option at cannellini bean soup for ideas.

Smart Variation (Optional)

Add a diced sweet potato with the carrots for sweetness and extra fiber. For a smoky twist, roast a poblano pepper, peel it, and stir it in near the end.

How to Make Black Bean and Lentil Soup

Follow these steps in order. The method keeps flavors bright while cooking lentils fully through.

Step-by-step cooking instructions

1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened.
2. Stir in garlic, cumin, smoked paprika, and coriander. Cook 1 minute until fragrant.
3. Add lentils, diced tomatoes with their juices, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook 20–25 minutes until lentils are tender.
4. Stir in black beans and cook another 5 minutes to warm through. Season with salt, pepper, and lime juice. Taste and adjust seasoning.
5. Serve hot with a sprinkle of cilantro or parsley.

Step	Details
1	Sauté aromatics until softened (6–8 min).
2	Add spices, lentils, tomatoes, and broth. Simmer 20–25 min.
3	Stir in black beans and lime. Heat 5 more minutes and serve.

Tips for texture, timing & tools

• If you want a thicker soup, mash about a cup of the soup against the side of the pot and stir.
• Use brown or green lentils; red lentils will turn mushy.
• A Dutch oven works well for even heat. A pressure cooker/Instant Pot can speed the lentil cook time to 8–10 minutes on high pressure.
• Taste before adding extra salt; canned beans and broth vary in sodium.

Include an internal reference to a bright salad or side like black bean and corn pasta salad when you serve this soup at a casual dinner.

Storing and reheating so it stays great

How to store it right

Cool the soup to room temperature within two hours. Transfer to airtight containers. Refrigerate for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months.

Reheating without losing flavor

Reheat gently on the stove over low heat. Add a splash of broth or water if it thickened in the fridge. Avoid high heat that can dry out the beans or change texture.

A dish worth making again and again

This soup travels well to lunch bowls and potlucks. Make a double batch and freeze half for quick dinners later.

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FAQs

Can I use dried black beans instead of canned?

Yes. If you use dried black beans, soak them and cook until tender before adding to the soup. You can also cook them separately and add at step 4. Adjust salt after adding home-cooked beans.

Can I make this in a slow cooker or pressure cooker?

You can. For slow cooker: sauté aromatics first, then add all ingredients and cook on low 6–8 hours. For pressure cooker: cook lentils and broth 8–10 minutes on high and quick-release before adding beans.

Is this recipe freezer-friendly?

Yes. Cool fully, then freeze in suitable containers for up to 3 months. Thaw overnight in the fridge before reheating.

How can I make it creamier without dairy?

Stir in a few tablespoons of tahini or a splash of full-fat coconut milk at the end. Alternatively, blend a cup of the soup and return it to the pot for creaminess.

Just a note: if you like other legume-forward soups, you might also enjoy comparing textures with the cannellini bean soup.

Warm bowls, simple steps, and flexible swaps make this Black Bean and Lentil Soup a reliable choice for many nights. Try it plain, or dress it with pickled onions, avocado, or a dollop of yogurt for contrast.

Conclusion

For a full reference and slight variations, see Vegan Lentil Tortilla Soup Recipe for extra ideas and inspiration.