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Black Bean and Lentil Soup

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Black Bean and Lentil Soup is a hearty, protein-packed, and nutritious soup that combines earthy lentils and creamy black beans in a flavorful, spiced broth. It’s a comforting vegan meal perfect for cold days or meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 cup dried brown or green lentils, rinsed
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 (15 oz) can diced tomatoes
  • 4 cups vegetable broth
  • Salt and black pepper to taste
  • Juice of 1 lime (optional)
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until vegetables are soft.
  2. Add garlic, cumin, smoked paprika, and oregano. Stir for 1 minute until fragrant.
  3. Add lentils, black beans, diced tomatoes, and vegetable broth. Stir to combine.
  4. Bring to a boil, then reduce heat to low and simmer uncovered for 30–35 minutes, or until lentils are tender.
  5. Season with salt and pepper to taste. Stir in lime juice if using.
  6. Use an immersion blender to slightly puree the soup for a thicker texture, or blend part of it in a blender and return to the pot.
  7. Serve hot, garnished with fresh cilantro if desired.

Notes

  • This soup stores well in the fridge for up to 5 days and freezes beautifully.
  • Add chopped spinach or kale in the last 5 minutes of cooking for extra nutrients.
  • Top with avocado, tortilla strips, or a dollop of dairy-free sour cream for added flavor.

Nutrition

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