Black Bean and Lentil Soup

Black Bean and Lentil Soup is a hearty, nutritious, and satisfying dish that’s perfect for chilly evenings or meal prepping. Loaded with plant-based protein and fiber, this soup is deliciously seasoned with spices, herbs, and vegetables—making it a wholesome, budget-friendly favorite.

Why You’ll Love This Recipe

• Packed with plant-based protein and fiber
• Naturally vegan and gluten-free
• Hearty and satisfying—perfect as a main dish
• Great for meal prep and freezer-friendly
• Uses pantry staples and affordable ingredients
• Rich in flavor with warming spices
• Can be made in one pot
• Easy to customize with veggies or grains
• Ready in under an hour
• Delicious leftovers that taste even better the next day

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked black beans (or canned, drained and rinsed)
• Dried brown or green lentils
• Onion, diced
• Garlic, minced
• Carrots, diced
• Celery, diced
• Crushed tomatoes or tomato paste
• Vegetable broth or water
• Olive oil
• Cumin
• Smoked paprika
• Oregano or thyme
• Bay leaf (optional)
• Salt and pepper to taste
• Optional toppings: fresh cilantro, lime juice, avocado, hot sauce

Directions

1. Heat oil in a large pot over medium heat. Add onion, carrot, and celery. Cook for 5–7 minutes until softened.
2. Add garlic and cook for 1 minute more until fragrant.
3. Stir in spices (cumin, smoked paprika, oregano) and cook for 30 seconds.
4. Add lentils, black beans, crushed tomatoes, and broth. Add bay leaf if using.
5. Bring to a boil, then reduce heat and simmer, covered, for 30–35 minutes or until lentils are tender. Stir occasionally.
6. Adjust seasoning with salt, pepper, or more spices to taste. Add a squeeze of lime juice if desired.
7. Serve hot, topped with cilantro, avocado slices, or hot sauce.

Servings and timing

• Servings: 4–6
• Prep time: 10 minutes
• Cook time: 35–40 minutes
• Total time: 45–50 minutes

Variations

• Spicy version: Add chili powder or jalapeños
• Smoky depth: Use fire-roasted tomatoes or add a pinch of chipotle powder
• Creamy texture: Blend part of the soup with an immersion blender
• Add grains: Stir in cooked rice, quinoa, or bulgur for extra heartiness
• Greens boost: Add spinach or kale in the last 5 minutes of cooking
• Use red lentils: For a quicker-cooking, softer-texture soup

Storage/reheating

• Storage: Refrigerate in an airtight container for up to 5 days
• Reheating: Reheat on the stovetop over medium heat or in the microwave until hot
• Freezing: Freeze in portions for up to 3 months; thaw in fridge and reheat

FAQs

Can I use canned lentils?

It’s best to use dried lentils so they cook in the broth and absorb the flavors, but canned can work—reduce simmering time and broth slightly.

Do I need to soak lentils?

No soaking required for brown or green lentils. Just rinse before using.

Can I make this in a slow cooker?

Yes, cook on LOW for 6–7 hours or HIGH for 3–4 hours.

Can I use different beans?

Yes, kidney beans, pinto beans, or navy beans are great substitutes or additions.

How do I thicken the soup?

Mash or blend a portion of the soup or simmer uncovered for the last 10 minutes.

Is this soup spicy?

Not by default. Add chili powder, cayenne, or hot sauce if you want more heat.

What kind of lentils should I use?

Brown or green lentils hold their shape best. Red lentils will break down more.

Can I use water instead of broth?

Yes, but broth adds more depth. Add extra herbs and spices if using water.

How can I make it more filling?

Add rice, potatoes, or stir in cooked grains like barley or quinoa.

Can I meal prep this?

Absolutely—it stores and reheats beautifully, and flavors deepen overnight.

Conclusion

Black Bean and Lentil Soup is the ultimate comfort food—warm, hearty, and full of flavor. With simple ingredients and bold seasoning, this soup is nourishing and satisfying, whether you’re vegan, vegetarian, or just looking for a healthy dinner option. Make a big batch and enjoy it all week long!

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