Black Bean and Lentil Soup

A hearty, flavorful soup packed with lentils, black beans, vegetables, and warming spices. This version is inspired by common proportions and methods used in published black bean–lentil soup recipes.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp dried thyme
• ½ tsp red pepper flakes, optional
• 1 cup dried green or brown lentils, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 2 bay leaves
• 2 cups chopped kale or spinach
• Salt and black pepper, to taste
• 1–2 tbsp fresh lemon or lime juice
• Fresh parsley or cilantro, for garnish

Instructions

1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes, until softened.
2. Add garlic and spices: Stir in garlic, cumin, smoked paprika, chili powder, thyme, and red pepper flakes. Cook for 1–2 minutes until fragrant.
3. Add tomato paste: Stir in the tomato paste and cook for another 1 minute.
4. Add the beans and lentils: Add the rinsed lentils, black beans, diced tomatoes, vegetable broth, and bay leaves. Stir well.
5. Simmer: Bring to a boil, then reduce the heat to low. Cover and simmer for 25–35 minutes, or until the lentils are tender.
6. Make it thicker: Remove the bay leaves. Use an immersion blender to partially blend the soup, leaving plenty of whole beans and lentils for texture.
7. Add greens: Stir in the chopped kale or spinach and cook for 2–3 minutes, until wilted.
8. Finish: Season with salt and black pepper. Stir in fresh lemon or lime juice.
9. Serve: Ladle into bowls and garnish with fresh parsley or cilantro. Serve hot with crusty bread if desired.

💡 Storage

Store leftovers in an airtight container in the refrigerator for 3–4 days. The soup can also be frozen for up to 3 months.