Black Bean Lentil Soup: Hearty, Simple, and Full of Flavor

Black Bean Lentil Soup wakes you up with warm spices and deep, earthy beans. It’s a filling soup that works as a weeknight meal or a make-ahead lunch. The recipe uses pantry staples and fresh aromatics so you can get a pot on the stove in under an hour.

I like to serve this with crusty bread or a crisp salad like a black bean and corn pasta salad for a bright contrast.

Warm reasons to cook this bowl of comfort

This soup appeals because it tastes rich without heavy cream or long simmering. It fits cooler months but works any time you want protein-packed comfort. The lentils give body and creaminess, while black beans add texture and color. The steps stay straightforward, so it’s great for busy cooks and beginners.

What makes this Black Bean Lentil Soup special

Hearty, familiar flavors from simple ingredients

The soup balances cumin, smoked paprika, and a squeeze of lime. Onion, garlic, and carrots form a classic base. Canned beans keep time low. Dried red lentils break down and thicken the broth naturally. Fresh cilantro or parsley at the end brightens every spoonful.

Fast prep, big payoff

You chop, sauté, add liquids, and simmer. Most work happens while the soup simmers, so you can handle a quick side or tidy the kitchen. Leftovers taste even better the next day as flavors meld.

Ingredients and helpful swaps

Here’s what you’ll need and why each item matters. I keep the list flexible so you can swap items for diet needs or what’s in your pantry.

What you’ll need for this recipe

• 2 tablespoons 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 (or regular paprika)
• 1/2 teaspoon ground coriander (optional)
• 1 cup dried red lentils, rinsed
• 1 can (15 oz) black beans, drained and rinsed (or 1.5 cups cooked)
• 4 cups low-sodium vegetable broth (or more for desired consistency)
• 1 can (14 oz) diced tomatoes, with juices
• Salt and black pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro or parsley to finish

If you want a heartier meat option, use cooked chicken or turkey sausage (not pork). For a creamier finish, stir in 1/2 cup plain yogurt or coconut milk at the end.

I use recipes like curry lentil soup as inspiration for spice ratios when I want a different spice profile.

Smart swaps for dietary needs

• Vegan: Use vegetable broth and skip yogurt. Add a splash of coconut milk for creaminess.
• Gluten-free: Most ingredients are naturally gluten-free. Check canned goods for cross-contamination.
• Lower sodium: Use low-sodium broth and no-salt-added canned tomatoes and beans.
• Smoky flavor without meat: Use smoked paprika or a small amount of liquid smoke, or fold in diced smoked tempeh.

Smart variation (optional)

Add chopped kale or spinach in the last 5 minutes of simmering for extra greens. For a southwestern twist, add a chopped chipotle pepper in adobo (start small).

How to cook the soup so it turns out every time

Follow these clear steps for a balanced, flavorful pot. You can use canned or cooked beans. If you use dried black beans, soak and cook them first.

Step-by-step cooking instructions

1. Warm the oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5–7 minutes.
2. Stir in garlic, cumin, smoked paprika, and coriander. Cook 30 seconds until fragrant.
3. Add lentils, diced tomatoes with juices, and vegetable broth. Bring to a boil, then reduce to a simmer.
4. Simmer until lentils are tender and starting to break down, 20–25 minutes.
5. Stir in black beans and heat through for 5 minutes. Taste and season with salt, pepper, and lime juice.
6. Remove from heat. Add chopped cilantro or parsley. Serve hot.

You can pulse about one cup of the soup with an immersion blender to thicken the base while keeping plenty of whole beans for texture.

Step	Details
1	Sauté aromatics (onion, carrot, celery) until soft.
2	Add spices, then lentils, tomatoes, and broth. Simmer.
3	Stir in black beans, finish with lime and herbs.

Tips for texture, timing & tools

• Use red lentils for quick breakdown; green/brown lentils hold their shape more.
• An immersion blender smooths some of the soup without losing whole beans.
• If the soup thickens too much as it cools, add hot water or broth when reheating.
• A heavy-bottomed pot prevents sticking and gives even heat.

I sometimes refer to other bean soups like cannellini bean soup to compare texture and seasoning approaches.

Storing, reheating, and making it again

Leftovers store well and often taste better the next day.

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 meal-sized portions for up to 3 months.

I also save freezer portions with labels and dates, which makes weeknight meals simple. For recipe ideas that freeze well, see a hearty option like hearty Italian sausage white bean soup (note: that recipe may include meat choices pick the version you prefer).

Reheating without losing flavor

Reheat gently on the stove over medium-low heat. Add a splash of water or broth if it’s thick. Avoid boiling vigorously; a gentle simmer keeps lentils from breaking down too much. Finish with fresh lime and herbs to brighten the reheated soup.

A dish worth making again and again

This soup rewards small tweaks. Try different herbs, add roasted veggies, or top bowls with avocado or a dollop of yogurt.

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Common questions people ask

Can I use dried black beans instead of canned?

Yes. Soak dried black beans overnight and cook them until tender before adding to the soup. This adds more time but can improve flavor and texture.

How long do red lentils take to cook in this recipe?

Red lentils usually soften in 20–25 minutes of simmering. Check early; they can become mushy if overcooked.

Is this soup high in protein?

Yes. Lentils and black beans supply plant-based protein and fiber, making this a filling, balanced meal.

Can I make this in a slow cooker or Instant Pot?

You can. For slow cooker: brown aromatics first, then add ingredients and cook on low for 4–6 hours. For Instant Pot: sauté, then pressure cook lentils and broth for about 10 minutes, with a quick or natural release depending on texture you want.

Conclusion

I hope this Black Bean Lentil Soup becomes a go-to in your kitchen. If you want another take on the pairing of black beans and lentils, check this version at Vegan Lentil Tortilla Soup.