Description
This hearty and nutritious Black Bean and Lentil Soup is a flavorful vegan dish that’s perfect for a cozy meal. Packed with protein and fiber, it’s a satisfying soup that’s easy to make and great for meal prep.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 cup dried lentils, rinsed
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 6 cups vegetable broth
- 2 bay leaves
- Salt and black pepper to taste
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat the olive oil: In a large pot over medium heat, add olive oil.
- Sauté aromatics: Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Add spices: Stir in cumin, smoked paprika, chili powder, and oregano. Cook for 1 minute.
- Add remaining ingredients: Add lentils, black beans, diced tomatoes, vegetable broth, and bay leaves. Bring to a boil.
- Simmer: Reduce heat and simmer for 35–40 minutes until lentils are tender.
- Season and finish: Remove bay leaves, season with salt and pepper. Stir in lime juice and cilantro before serving.
Notes
- For a creamier texture, blend 2 cups of the soup and stir it back in.
- This soup freezes well and is great for meal prep.
- You can also add diced sweet potatoes or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Main Course
- Method: Stovetop, Simmering
- Cuisine: Latin-American inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 15 g
- Protein: 16 g
- Cholesterol: 0 mg
