Description
This hearty Black Bean and Lentil Soup combines nutrient-rich legumes with aromatic spices and fresh vegetables for a warming, flavorful meal. Perfect for a cozy dinner, this soup is packed with protein and fiber, offering a wholesome and satisfying option that is both vegan and gluten-free.
Ingredients
Scale
Legumes
- 1 cup dried black beans
- 1 cup dried lentils
Vegetables and Aromatics
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 can (14.5 ounces) diced tomatoes
- 1/4 cup fresh cilantro, chopped
Liquids
- 4 cups vegetable broth
- 2 cups water
- 1 tablespoon lime juice
Oils and Spices
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 bay leaf
Instructions
- Rinse and Soak Beans and Lentils: Rinse the dried black beans and lentils thoroughly under cold running water to remove any dirt or debris, then place them in a large bowl and cover with water. Let them soak for at least 6 hours or overnight to soften.
- Drain Soaked Legumes: After soaking, drain the water from the beans and lentils and set them aside for cooking.
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent and lightly golden.
- Add Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, taking care not to burn it.
- Add Vegetables: Add the chopped carrot and celery, cooking for about 5 minutes until they start to soften.
- Add Spices: Mix in ground cumin, smoked paprika, turmeric, black pepper, and salt. Cook while stirring for 1 minute to release the spices’ aroma.
- Add Liquids and Bay Leaf: Add the bay leaf, vegetable broth, and water to the pot, stirring to combine.
- Add Tomatoes and Bring to Boil: Stir in the diced tomatoes along with their juices. Increase heat and bring the mixture to a boil.
- Add Beans and Lentils: Once boiling, reduce heat to low and add the drained black beans and lentils. Stir well.
- Simmer Soup: Cover the pot with a lid and simmer for 45-60 minutes, stirring occasionally, until the beans and lentils are tender. Add water as needed if the soup thickens too much.
- Finish Soup: Remove and discard the bay leaf. Stir in lime juice and fresh cilantro leaves.
- Season and Serve: Taste the soup and adjust seasoning with additional salt or pepper if desired. Serve hot, garnished with extra cilantro if preferred.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- If short on time, canned black beans can be used, reducing overall cooking time.
- Adjust water quantity during cooking depending on desired soup thickness.
- Garnish with a dollop of Greek yogurt or avocado slices for added creaminess if not vegan.
- This soup freezes well; store in airtight containers for up to 3 months.
