Description
A warm and hearty black bean and lentil soup, packed with protein and bursting with flavor, perfect for any time of the year.
Ingredients
Scale
- 1 cup black beans, cooked
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 2 celery stalks, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Olive oil
Instructions
- In a large pot, heat a splash of olive oil over medium heat until shimmering.
- Add the chopped onion, minced garlic, diced carrot, and celery. Sauté until tender, about 5-7 minutes, stirring occasionally to avoid browning.
- Stir in the diced tomatoes, cooked black beans, rinsed lentils, broth, cumin, and smoked paprika. Mix well to combine.
- Bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Let it cook for approximately 30 minutes, until the lentils are tender and the flavors meld.
- Season the soup with salt and pepper to taste, adjusting as necessary based on your preferences.
- Serve the soup hot with a sprinkle of fresh herbs or a squeeze of lime juice for a bright finish.
Notes
For an even creamier texture, let the soup simmer longer—flavors only deepen with time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg