Black Bean and Lentil Soup

Why You’ll Love This Recipe

Black Bean and Lentil Soup is a hearty, protein-packed dish that’s both comforting and nutritious. It combines the earthy richness of black beans with the satisfying texture of lentils, all simmered in a flavorful broth with aromatic vegetables and spices. Perfect for meal prep, cold days, or a wholesome weeknight dinner, this soup is naturally vegan and gluten-free, making it a versatile favorite for any table.

ingredients

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

black beans (cooked or canned)green or brown lentilsoniongarliccelerycarrotstomatoes (diced or crushed)vegetable brotholive oilcuminpaprikasmoked paprikaoreganochili powderbay leafsalt and black pepperlime juice (optional)fresh cilantro (for garnish)

directions

Heat olive oil in a large pot over medium heat.

Add chopped onions, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.

Stir in cumin, paprika, smoked paprika, oregano, and chili powder. Cook for 1 minute to bloom the spices.

Add lentils, black beans, tomatoes, vegetable broth, and bay leaf. Stir to combine.

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, or until lentils are tender.

Remove the bay leaf. Use an immersion blender to blend part of the soup for a creamier texture, or leave it chunky if preferred.

Season with salt, pepper, and lime juice to taste.

Ladle into bowls and garnish with chopped cilantro.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 35 minutesTotal time: 45 minutes

Variations

Add chopped spinach or kale in the last 10 minutes of cooking for extra greens.

Stir in coconut milk for a creamy twist.

Top with avocado slices or tortilla strips for added texture.

Use chipotle peppers in adobo for a smoky, spicy flavor.

Replace black beans with kidney or pinto beans if desired.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.Soup can be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave until hot.Add a splash of broth or water if the soup thickens during storage.

FAQs

Can I use red lentils instead?

Red lentils cook faster and tend to break down more, resulting in a softer, creamier soup. Green or brown lentils hold their shape better.

Do I need to soak the lentils?

No soaking is required for lentils. Just rinse them before cooking.

Can I make this in a slow cooker?

Yes. Combine all ingredients and cook on low for 6-8 hours or on high for 3-4 hours.

Is this soup spicy?

It has mild heat from the chili powder. Adjust spice levels to your preference.

Can I add meat to this soup?

Yes, cooked shredded chicken or browned ground turkey can be added for a non-vegan option.

Is this soup filling enough for a meal?

Absolutely. The combination of beans, lentils, and vegetables makes it very satisfying.

What if I don’t have an immersion blender?

You can blend a portion in a standard blender, just be careful with hot liquids.

Does this soup thicken as it sits?

Yes, the lentils will continue to absorb liquid. Add broth or water to adjust consistency when reheating.

Can I use canned lentils?

You can, but reduce the cooking time and add them later to prevent overcooking.

What herbs go well with this soup?

Cilantro, parsley, or thyme all pair well.

Conclusion

Black Bean and Lentil Soup is a nourishing, easy-to-make dish that packs flavor, fiber, and warmth into every spoonful. Whether you’re cooking for comfort, nutrition, or convenience, this recipe delivers a satisfying result that’s as versatile as it is delicious. Enjoy it fresh or freeze for later—it’s a cozy bowl you’ll keep coming back to.

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