Description
A quick and nourishing black bean and lentil soup, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 cup black beans, soaked and drained
- 1 cup lentils, rinsed
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 2 cups diced tomatoes
- 2 tablespoons olive oil
- Fresh cilantro, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the onion, carrots, and celery, and sauté until soft, about 5-7 minutes.
- Stir in the minced garlic and spices, cooking for another minute.
- Add the soaked black beans, lentils, vegetable broth, and diced tomatoes to the pot.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes.
- Adjust seasoning to taste, adding more salt or pepper if needed.
- Serve hot, garnished with fresh cilantro if desired.
Notes
Consider adding bell peppers or zucchini for extra nutrition. Leftovers can be repurposed as enchilada filling or a creamy dip.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg