03/18/2025
Love this recipe as something quick + easy
Black Bean and Lentil Soup
A simple yet satisfying soup that combines two protein-rich legumes: black beans and lentils. These ingredients not only make the dish filling but also provide a deep, earthy flavor. Spices like cumin and paprika give it warmth, while a splash of lemon at the end balances everything out. Whether you're looking for a cozy dinner or a meal-prep-friendly option, this soup is an excellent choice.
2 tablespoons extra virgin olive oil
2 carrots, diced
2 celery stalks, diced
1 yellow onion, finely diced
2 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon paprika powder
½ teaspoon curry powder
½ teaspoon ground cumin
½ teaspoon red pepper flakes
Salt and pepper, to taste
1 cup lentils (green or brown)
1 can black beans, drained and rinsed
6 cups vegetable broth
2 bay leaves
2 cups chopped kale
Lemon juice, to taste
Directions:
1. In a large pot, heat olive oil and sauté onion, garlic, carrots, and celery until softened.
2. Stir in tomato paste, paprika, curry powder, cumin, and red pepper flakes. Cook for 1-2 minutes to enhance flavor.
3. Pour in lentils, black beans, vegetable broth, and bay leaves. Bring to a gentle simmer and cook for 25 minutes.
4. Remove bay leaves and use an immersion blender to blend part of the soup.
5. Mix in chopped kale and simmer for another 1-2 minutes until wilted.
6. Add lemon juice to taste, stir, and serve hot.
Prep Time: 10 min
Kcal: 396
