Description
A hearty and wholesome black bean and lentil soup, perfect for cozy dinners and meal prep.
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 the dried black beans and lentils under cold water to remove dirt.
- Soak the beans and lentils in water for at least 6 hours or overnight.
- Drain the beans and lentils.
- In a large pot, heat olive oil over medium heat and sauté the chopped onion for 5-7 minutes until translucent.
- Add minced garlic and sauté for an additional 1-2 minutes.
- Add chopped carrot and celery, cooking for 5 minutes.
- Stir in the spices and cook for about a minute.
- Add bay leaf, vegetable broth, and water; stir in diced tomatoes and bring to a boil.
- Reduce heat, add drained beans and lentils, and cover the pot.
- Simmer for 45-60 minutes, stirring occasionally, until beans and lentils are tender.
- Remove the bay leaf and stir in lime juice and fresh cilantro before serving.
Notes
For a creamier texture, blend a portion of the soup. Store in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg