Description
Hearty and nutritious Black Bean and Lentil Soup combines protein-rich legumes with a flavorful blend of spices, vegetables, and herbs. This comforting soup is perfect for a wholesome meal that’s packed with fiber and plant-based protein, simmered slowly to develop rich, deep flavors.
Ingredients
Scale
Legumes
- 1 cup dried black beans
- 1 cup dried lentils
Vegetables and Aromatics
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 can (14.5 ounces) diced tomatoes
- 1/4 cup fresh cilantro, chopped
Liquids
- 4 cups vegetable broth
- 2 cups water
- 1 tablespoon lime juice
Spices and Seasonings
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 bay leaf
Instructions
- Rinse and soak beans and lentils: Rinse the dried black beans and lentils under cold water to remove any dirt or debris. Place them in a large bowl, cover with water, and let soak for at least 6 hours or overnight to soften.
- Drain soaked legumes: After soaking, drain the black beans and lentils and set aside.
- Sauté onions: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 5-7 minutes until translucent and slightly golden, stirring occasionally.
- Add garlic: Stir in minced garlic and sauté for another 1-2 minutes until fragrant.
- Cook vegetables: Add chopped carrot and celery to the pot and cook for about 5 minutes until they start to soften, stirring occasionally.
- Add spices: Stir in ground cumin, smoked paprika, turmeric, black pepper, and salt. Cook for 1 minute to release the spices’ aromas.
- Add liquids and bay leaf: Add the bay leaf, then pour in vegetable broth and water. Stir to combine.
- Add diced tomatoes: Stir in diced tomatoes with their juices. Bring the mixture to a boil over medium-high heat.
- Add legumes and simmer: Once boiling, reduce heat to low. Add the drained black beans and lentils to the pot, stir well, and cover with a lid.
- Simmer soup: Let the soup simmer gently for 45-60 minutes, stirring occasionally, until the black beans and lentils are tender and fully cooked.
- Adjust consistency: Check the soup occasionally and add more water if it becomes too thick while cooking.
- Remove bay leaf: Once legumes are cooked, remove and discard the bay leaf from the pot.
- Add finishing touches: Stir in lime juice and chopped fresh cilantro for brightness and freshness.
- Season to taste: Taste the soup and adjust salt and black pepper as needed.
- Serve: Serve the soup hot, garnished with extra cilantro if desired for a fresh herbal note.
Notes
- Soaking the black beans and lentils helps reduce cooking time and improves digestibility.
- You can use canned black beans and lentils to shorten cooking time, but adjust liquid quantities accordingly.
- For a creamier texture, partially blend a portion of the soup and then mix back in.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Adjust spice levels by adding cayenne or chili powder if you prefer some heat.
