Description
A hearty and nutritious Black Bean and Lentil Soup that’s perfect for a comforting meal. Packed with protein and fiber, this vegan soup combines the earthy flavors of lentils and black beans with aromatic spices and fresh lime juice for a deliciously satisfying dish.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
Legumes and Liquids
- 1 cup dried brown or green lentils, rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 cup water
Others
- 1 tablespoon olive oil
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
- Chopped cilantro for garnish (optional)
Instructions
- Heat Oil and Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften.
- Add Garlic and Spices: Stir in the minced garlic, ground cumin, smoked paprika, chili powder, and dried oregano. Cook for about 30 seconds until the spices are fragrant, making sure not to burn the garlic.
- Add Lentils, Beans, and Liquids: Add the rinsed lentils, drained black beans, diced tomatoes (with their juices), vegetable broth, and water to the pot. Season with salt and black pepper.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, leaving the pot uncovered. Let the soup simmer gently for 30 to 35 minutes, stirring occasionally, until the lentils become tender and the soup thickens.
- Finish and Adjust Seasoning: Stir in the fresh lime juice and taste the soup. Add additional salt if needed.
- Serve: Ladle the soup into bowls and garnish with chopped cilantro if desired. Serve hot.
Notes
- The soup thickens as it sits; if reheating, thin it with additional broth or water to your preferred consistency.
- For extra heat, add a pinch of cayenne pepper or some diced jalapeño peppers during the spice step.
- This soup freezes well for meal prep and can be stored in an airtight container in the freezer for up to 3 months.
