This Black Bean and Lentil Soup is the ultimate comfort food for chilly days. Packed with vibrant vegetables, hearty lentils, and protein-rich black beans, this soup is not only nutritious but also full of delicious flavors. It's a warming, easy-to-make dish that is sure to keep you satisfied and nourished.
Why You’ll Love This Recipe
If you’re looking for a nourishing soup that is both hearty and flavorful, this Black Bean and Lentil Soup is exactly what you need. The combination of fiber-rich lentils, protein-packed black beans, and a variety of aromatic spices creates a comforting and satisfying dish. With ingredients that you likely already have in your pantry, this soup is perfect for meal prepping or serving on a busy weeknight. Plus, it's naturally vegan and packed with nutrients like fiber, protein, and vitamins.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoon extra virgin olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoon tomato paste
- 1 teaspoon paprika powder
- ½ teaspoon curry powder
- ½ teaspoon ground cumin
- ½ teaspoon red pepper flakes
- Salt and pepper, to taste
- 1 cup lentils (green or brown)
- 1 can black beans, drained and rinsed
- 6 cups vegetable broth
- 2 bay leaves
- 2 cups chopped kale
- Lemon juice, to taste
Directions
-
Sauté Aromatics and Vegetables
Heat olive oil in a large pot over medium heat. Add the diced carrots, celery, onion, and minced garlic. Sauté until the vegetables soften, about 5-7 minutes. -
Add Tomato Paste and Spices
Stir in the tomato paste, paprika, curry powder, cumin, red pepper flakes, salt, and pepper. Cook for 1-2 minutes until fragrant. -
Simmer the Soup
Add lentils, black beans, vegetable broth, and bay leaves to the pot. Stir well, cover, and let the soup simmer for about 25 minutes, or until the lentils are tender. -
Blend and Add Kale
Remove the bay leaves from the pot. Using an immersion blender, partially blend the soup, leaving it chunky for texture. Stir in the chopped kale and let it simmer for another 1-2 minutes, until the kale is softened. -
Finish and Serve
Add a squeeze of lemon juice to brighten the flavors. Stir, garnish with parsley (optional), and serve warm.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4 servings
Variations
- Spicy Kick: Add more red pepper flakes or a diced jalapeño for extra heat.
- Creamier Soup: Blend the soup more thoroughly for a smoother, creamier texture. Alternatively, you can add a splash of coconut milk for richness.
- Protein Boost: Add extra protein by incorporating quinoa, tofu, or tempeh along with the beans and lentils.
- Greens: Feel free to swap the kale for spinach, Swiss chard, or collard greens for a different flavor.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes well for up to 3 months. Make sure to let it cool completely before transferring it to freezer-safe containers.
- Reheating: To reheat, warm the soup on the stove over medium heat until heated through. You can also microwave individual portions until hot.
FAQs
How long does this Black Bean and Lentil Soup last in the fridge?
This soup can last for up to 4 days in the refrigerator when stored in an airtight container.
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day! You can prepare it in advance and store it in the refrigerator for an easy meal later in the week.
Can I use canned lentils instead of dried?
Yes, you can use canned lentils if you want to save time. Make sure to drain and rinse them before adding to the soup.
What if I don’t have vegetable broth?
If you don’t have vegetable broth, you can substitute with water or another broth (such as chicken or beef), though it will change the flavor slightly.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free as long as the vegetable broth you use is gluten-free.
Can I add other vegetables to this soup?
Absolutely! Feel free to add other vegetables like zucchini, bell peppers, or sweet potatoes to make the soup even heartier.
How do I make the soup spicier?
Add extra red pepper flakes or a chopped jalapeño for a spicy kick.
Can I add coconut milk for a creamier texture?
Yes, you can add a splash of coconut milk to make the soup creamier and add a subtle richness.
Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Just make sure to let it cool before transferring it to freezer-safe containers.
How do I reheat the soup?
You can reheat the soup on the stove over medium heat or in the microwave for individual servings.
Conclusion
This Black Bean and Lentil Soup is the perfect meal to warm you up on a cold day. It's easy to prepare, packed with protein and fiber, and bursting with rich flavors. Whether you're enjoying it as a light dinner or serving it as a hearty lunch, this soup is sure to be a family favorite. With plenty of opportunities for customization and leftovers that taste even better the next day, it's a must-try for anyone seeking a nourishing, delicious meal.
Black Bean and Lentil Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Black Bean and Lentil Soup is a hearty, comforting dish packed with protein-rich black beans, fiber-filled lentils, and vibrant vegetables. Seasoned with aromatic spices and finished with fresh kale and a squeeze of lemon juice, this soup is nutritious, flavorful, and perfect for meal prep. Naturally vegan and gluten-free, it's an easy and wholesome meal for any day of the week.
Ingredients
Ingredients:
- 2 tbsp extra virgin olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp paprika powder
- ½ tsp curry powder
- ½ tsp ground cumin
- ½ tsp red pepper flakes
- Salt and pepper, to taste
- 1 cup lentils (green or brown)
- 1 can black beans, drained and rinsed
- 6 cups vegetable broth
- 2 bay leaves
- 2 cups chopped kale
- Lemon juice, to taste
Instructions
Instructions:
-
Sauté Aromatics and Vegetables
Heat olive oil in a large pot over medium heat. Add carrots, celery, onion, and garlic. Sauté for 5-7 minutes until softened. -
Add Tomato Paste and Spices
Stir in tomato paste, paprika, curry powder, cumin, red pepper flakes, salt, and pepper. Cook for 1-2 minutes until fragrant. -
Simmer the Soup
Add lentils, black beans, vegetable broth, and bay leaves. Stir, cover, and simmer for about 25 minutes until lentils are tender. -
Blend and Add Kale
Remove bay leaves. Partially blend the soup using an immersion blender for a chunky texture. Stir in chopped kale and let simmer for 1-2 minutes. -
Finish and Serve
Add a squeeze of lemon juice, stir, and garnish with parsley if desired. Serve warm.
Notes
- Adjust spice levels to taste.
- Substitute kale with spinach or Swiss chard if preferred.
- For a creamier texture, blend more thoroughly or add coconut milk.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
