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
- 1/2 tsp curry powder
- 1/2 tsp ground cumin
- 1/2 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
