Black Bean and Lentil Soup

5 from 14 votes

Black Bean and Lentil Soup

This black bean and lentil soup is packed with nourishing ingredients and is a must-make on cold days! It is perfect for loading up on nutritious vegetables, fiber and protein. Plus, it's super flavorful and very easy to make.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course

Cuisine: American

Keyword: black bean and lentil soup, black bean and lentil soup recipe, lentil and kale soup

Servings: servings

Calories: 396kcal

Equipment

1 Immersion blender

Ingredients

2 tablespoons extra virgin olive oil
2 carrots diced
2 celery stalks diced
1 yellow onion finely diced
2 garlic cloves minced
2 tablespoons tomato paste
1 teaspoon paprika powder
½ teaspoon curry powder
½ teaspoon ground cumin
½ teaspoon red pepper flakes
salt and pepper to taste
1 cup lentils green or brown
1 can black beans drained and rinsed
6 cups vegetable broth
2 bay leaves
2 cups chopped kale
lemon juice to taste

US Customary - Metric

Instructions

First, preheat some olive oil in a pot over medium heat. Then add the aromatics and vegetables and sauté until the vegetables start to soften.
2 tablespoons extra virgin olive oil, 2 carrots, 2 celery stalks, 1 yellow onion, 2 garlic cloves
Next, add the tomato paste and spices. Continue to sauté for 1-2 minutes.
2 tablespoons tomato paste, 1 teaspoon paprika powder, ½ teaspoon curry powder, ½ teaspoon ground cumin, ½ teaspoon red pepper flakes, salt and pepper
Now add the lentil, black beans, vegetable broth, and bay leaves. Cover the pot and let the soup simmer for 25 minutes until the lentils are tender.
1 cup lentils, 1 can black beans, 6 cups vegetable broth, 2 bay leaves
Take out the bay leaves. Partially blend the soup with an immersion blender. Then stir in the kale and let the soup simmer for 1-2 minutes until it softens.
Finish with a squeeze of lemon juice and stir again. Garnish with parsley (optional) and enjoy!
2 cups chopped kale, lemon juice

Recipe Video

Nutrition