Description
A delightful blend of hearty black beans and lentils cooked in a spiced broth, packed with protein and fiber, perfect for any meal.
Ingredients
Scale
- 1 cup dried black beans
- 1 cup dried lentils
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 bay leaf
- 4 cups vegetable broth
- 2 cups water
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Rinse and soak the beans and lentils for at least 6 hours or overnight.
- Heat olive oil in a large pot over medium heat. Sauté the onion for 5-7 minutes until translucent.
- Add minced garlic and sauté for another 1-2 minutes.
- Mix in chopped carrot and celery; cook for an additional 5 minutes.
- Stir in cumin, paprika, turmeric, black pepper, and salt.
- Add bay leaf, vegetable broth, and water. Stir in diced tomatoes and bring to a boil.
- Add drained black beans and lentils. Cover and simmer for 45-60 minutes until tender.
- Remove bay leaf. Stir in lime juice and cilantro. Adjust seasoning and serve hot.
Notes
Soaking beans reduces cook time and aids digestion. Adjust spice levels to your taste preference.
- Prep Time: 10
- Cook Time: 60
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg