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Black Bean Lentil Soup

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A hearty and flavorful soup made with black beans and lentils, perfect for a comforting weeknight meal.

Ingredients

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  • 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

Instructions

  1. Warm the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5–7 minutes.
  2. Stir in the garlic, cumin, smoked paprika, and coriander. Cook for 30 seconds until fragrant.
  3. Add the 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.

Notes

Leftovers taste even better the next day. Can be stored in airtight containers for up to 4 days or frozen for up to 3 months.

Nutrition

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

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