Description
A nutritious and filling soup made with black beans and lentils, perfect for meal prep and tastes even better the next day.
Ingredients
Scale
- 1 cup black beans, cooked and rinsed
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat some oil over medium heat. Add the onion, garlic, carrot, celery, and bell pepper. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the cumin and paprika; cook for another minute until fragrant.
- Add the black beans, lentils, and vegetable broth. Bring to a boil, then reduce the heat to a simmer.
- Cook until the lentils are tender, about 25-30 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Prepping ingredients ahead of time can streamline cooking. Rinse lentils to improve texture; add a bay leaf for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg