Description
A hearty, protein-packed soup combining black beans and lentils with aromatic vegetables and warming spices for a nutritious, satisfying meal.
Ingredients
Scale
- 2 cups dried black beans, soaked overnight (or 3 cans, drained and rinsed)
- 1 cup green or brown lentils, rinsed
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 8 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 bay leaves
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- 1. Prepare beans by draining soaked dried beans or rinsing canned beans. Rinse lentils and set aside.
- 2. Heat olive oil in large pot over medium heat. Add onion, carrots, and celery. Cook 8-10 minutes until softened.
- 3. Add garlic and bell pepper, cook 2-3 minutes until fragrant.
- 4. Stir in tomato paste and spices, cook 1 minute to toast spices.
- 5. Add broth, diced tomatoes, beans, lentils, bay leaves, salt, and pepper.
- 6. Bring to boil, then reduce heat and simmer covered 45-60 minutes for dried beans or 25-30 minutes for canned.
- 7. Remove bay leaves and adjust seasoning to taste.
- 8. Stir in lime juice and cilantro before serving.
Notes
Store in refrigerator up to 5 days or freeze up to 3 months. Add extra broth when reheating if needed.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 8g
- Sodium: 650mg
- Fat: 4g
- Carbohydrates: 48g
- Fiber: 16g
- Protein: 18g