Description

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.

Ingredients

Scale

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)

Instructions

Step: Preheat some olive oil in a pot over medium heat. Then add the aromatics and vegetables and sauté until the vegetables start to soften.
Step: Add the tomato paste and spices. Continue to sauté for 1-2 minutes.
Step: 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.
Step: 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.
Step: Finish with a squeeze of lemon juice and stir again. Garnish with parsley (optional) and enjoy!

Notes

Be sure to sauté everything after adding the spices and tomato paste to toast them. Ensure bay leaves are removed before blending. If no immersion blender is available, a regular blender or leaving the soup chunky works too.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 396 kcal
Sugar: 8 g
Sodium: 1945 mg
Fat: 9 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 61 g
Fiber: 26 g
Protein: 21 g
Cholesterol: 0 mg

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