Description
A quick and hearty vegan soup made with lentils and black beans, perfect for busy weeknights.
Ingredients
Scale
- 1 cup lentils
- 1 can black beans (rinsed and drained)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 bell pepper (chopped)
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips (for serving)
- Avocado (for garnish)
- Lime wedges (for serving)
Instructions
- Sauté onion and garlic until soft and fragrant in a large pot.
- Add bell pepper and cook for a few more minutes, allowing it to soften.
- Stir in lentils, black beans, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper, mixing well.
- Bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until lentils are tender.
- Adjust seasoning as needed, tasting for balance.
- Serve hot, topped with tortilla strips, avocado, and lime wedges for a refreshing touch.
Notes
Rinse lentils thoroughly to remove any debris. Browning the onion and garlic adds layers of flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 22g
- Cholesterol: 0mg