Description
A comforting and hearty soup made with black beans and lentils, spiced for an inviting flavor.
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.
- Soak the beans and lentils in a large bowl of water for at least 6 hours or overnight.
- Drain the soaked beans and lentils.
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 5-7 minutes until translucent.
- Stir in the minced garlic and sauté for another 1-2 minutes.
- Add the chopped carrot and celery; cook for another 5 minutes.
- Sprinkle in the ground cumin, smoked paprika, ground turmeric, black pepper, and salt; cook for 1 minute.
- Toss in the bay leaf, pour in the vegetable broth and water, and add the diced tomatoes.
- Bring to a boil, then reduce heat to low.
- Add the drained black beans and lentils; stir and cover.
- Let the soup simmer for 45-60 minutes until beans and lentils are tender.
- Remove the bay leaf, stir in the lime juice and cilantro, and adjust seasoning as desired.
Notes
Soaking the beans and lentils reduces cooking time. For creamier soup, blend a portion for a smoother texture.
- Prep Time: 10
- Cook Time: 60
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg