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Black Bean and Lentil Soup

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A hearty and nutritious soup combining earthy lentils and smoky black beans for a filling plant-based meal.

Ingredients

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  • 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)

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.

Notes

If you want a creamy finish, stir in a splash of plain yogurt or coconut milk at the end. For a thicker soup, mash about a cup of the soup against the side of the pot.

Nutrition

Find it online: https://recipesunfolded.com/black-bean-and-lentil-soup/

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