Description
A hearty and nutritious Black Bean and Lentil Soup packed with plant-based protein, perfect for a comforting and healthy meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 cup dried brown lentils, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 bay leaf
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, garlic, carrots, and celery. Cook for about 5-7 minutes until softened.
- Stir in the cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
- Add the lentils, black beans, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil.
- Reduce heat and simmer for about 30-35 minutes, or until lentils are tender.
- Remove the bay leaf. Use an immersion blender to partially blend the soup for a thicker texture, if desired.
- Stir in lime juice and season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add a chopped jalapeño with the vegetables.
- This soup stores well and tastes even better the next day.
- Can be frozen for up to 3 months.