hearty Black Bean and Lentil Soup

Why You’ll Love This Recipe

• Nutritious: Combines protein-rich black beans and lentils with a variety of vegetables.
• Flavorful: A blend of spices enhances the natural flavors of the ingredients.
• Easy to Make: Simple steps make this recipe accessible for all cooking levels.
• Versatile: Can be customized with your favorite vegetables or spices.
• Great for Meal Prep: Stores well, making it ideal for preparing ahead of time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Black beans
• Lentils
• Onion
• Garlic
• Carrots
• Celery
• Diced tomatoes
• Vegetable broth
• Olive oil
• Spices (such as cumin, paprika, and bay leaves)
• Salt and pepper
• Fresh herbs for garnish (optional)

Directions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onions, garlic, carrots, and celery. Cook until softened.
2. Add Spices: Stir in cumin, paprika, and bay leaves. Cook for an additional minute to release flavors.
3. Combine Main Ingredients: Add black beans, lentils, diced tomatoes, and vegetable broth to the pot. Stir to combine.
4. Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer until lentils are tender.
5. Season: Add salt and pepper to taste. Adjust seasoning as needed.
6. Serve: Ladle the soup into bowls and garnish with fresh herbs if desired.

Servings and Timing

• Servings: This recipe yields approximately 4-6 servings.
• Preparation Time: About 15 minutes.
• Cooking Time: Approximately 30-40 minutes.

Variations

• Add Greens: Incorporate spinach or kale for added nutrients.
• Spice Level: Adjust the amount of spices or add chili flakes for extra heat.
• Protein Boost: Add shredded chicken or turkey for additional protein.
• Grain Addition: Include cooked quinoa or rice to make the soup more filling.

Storage/Reheating

• Storage: Allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.
• Freezing: Place cooled soup in freezer-safe containers and freeze for up to 3 months.
• Reheating: Reheat on the stovetop over medium heat until warmed through, or microwave individual portions until hot.

FAQs

How can I make this soup spicier?

To increase the heat, add diced jalapeños or red pepper flakes during the cooking process.

Can I use canned beans instead of dried?

Yes, canned black beans can be used. Be sure to drain and rinse them before adding to the soup.

Is this soup gluten-free?

Yes, as long as all ingredients used are certified gluten-free, this soup is naturally gluten-free.

Can I cook this soup in a slow cooker?

Absolutely. Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

What type of lentils work best for this recipe?

Green or brown lentils hold their shape well and are recommended for this soup.

How can I thicken the soup if it’s too thin?

If the soup is too thin, let it simmer uncovered until it reaches the desired consistency. Alternatively, mash some of the beans and lentils to naturally thicken the soup.

Can I add other vegetables to this soup?

Yes, feel free to add vegetables like bell peppers, zucchini, or sweet potatoes to enhance the flavor and nutrition.

How do I make this soup vegan?

This soup is already vegan if you use vegetable broth and avoid adding any animal-based proteins.

What can I serve with this soup?

Pair the soup with crusty bread, a side salad, or tortilla chips for a complete meal.

Can I use different beans instead of black beans?

Yes, you can substitute black beans with kidney beans, pinto beans, or any other preferred variety.

Conclusion

This Black Bean and Lentil Soup is a versatile and nourishing dish that’s perfect for any occasion. Its rich flavors and hearty ingredients make it a favorite for those seeking a comforting and healthy meal. Whether you’re meal prepping or looking for a quick weeknight dinner, this soup is sure to satisfy.

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hearty Black Bean and Lentil Soup

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• Author: Isabella
• Total Time: 50 minutes
• Yield: 4-6 servings
• Diet: Gluten Free

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Description

This hearty Black Bean and Lentil Soup is a flavorful, protein-packed dish perfect for chilly days. Made with black beans, lentils, and a blend of spices, it’s a nourishing and easy-to-make meal. Whether you’re meal prepping or looking for a comforting dinner, this soup is a must-try!

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Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• ¾ cup lentils (green or brown)
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

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Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until softened (about 5 minutes).
2. Add Spices: Stir in cumin, paprika, and bay leaf. Cook for 1 minute until fragrant.
3. Combine Ingredients: Add black beans, lentils, diced tomatoes, and vegetable broth. Stir well.
4. Simmer: Bring to a boil, then reduce heat to low. Cover and let it simmer for 30-40 minutes, or until lentils are tender.
5. Season: Remove the bay leaf. Add salt and pepper to taste.
6. Serve: Garnish with fresh herbs and enjoy!

Notes

• Make it Spicy: Add red pepper flakes or diced jalapeños.
• Add More Greens: Stir in spinach or kale before serving.
• Protein Boost: Mix in shredded chicken or turkey.
• Storage: Store in the fridge for up to 4 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 30-40 minutes
• Category: Soup
• Method: Stovetop