Name: Black Bean and Lentil Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 tbsp extra virgin olive oil; 2 carrots, diced; 2 celery stalks, diced; 1 yellow onion, finely diced; 2 garlic cloves, minced; 2 tbsp tomato paste; 1 tsp paprika powder; 1/2 tsp curry powder; 1/2 tsp ground cumin; 1/2 tsp 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

Description

A hearty and nutritious Black Bean and Lentil Soup packed with vegetables, warming spices, and leafy kale. This comforting soup takes about 40 minutes to prepare and is perfect for a wholesome, plant-based meal that fills you up with fiber and protein.

Ingredients

Scale

Vegetables and Aromatics

2 tbsp extra virgin olive oil
2 carrots, diced
2 celery stalks, diced
1 yellow onion, finely diced
2 garlic cloves, minced

Spices and Flavorings

2 tbsp tomato paste
1 tsp paprika powder
1/2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp red pepper flakes
Salt and pepper, to taste

Legumes and Broth

1 cup lentils (green or brown)
1 can black beans, drained and rinsed
6 cups vegetable broth
2 bay leaves

Greens and Finishing Touches

2 cups chopped kale
Lemon juice, to taste

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Instructions

Sauté Aromatics and Vegetables: Heat olive oil in a large pot over medium heat. Add diced carrots, celery, onion, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Add Tomato Paste and Spices: Stir in tomato paste along with paprika powder, curry powder, ground cumin, red pepper flakes, salt, and pepper. Cook this mixture for 1-2 minutes until the spices release their aroma.
Simmer the Soup: Add lentils, black beans, vegetable broth, and bay leaves to the pot. Stir everything together, cover, and let it simmer gently for about 25 minutes, or until lentils are tender.
Blend and Add Kale: Remove the bay leaves. Use an immersion blender to partially blend the soup, leaving a chunky texture. Stir in the chopped kale and allow it to simmer for an additional 1-2 minutes to wilt the greens.
Finish and Serve: Add a squeeze of fresh lemon juice to brighten the flavor, stir well, and garnish with chopped parsley if desired. Serve the soup warm.

Notes

Use green or brown lentils as they hold their shape well during cooking.
If you prefer a smoother soup, blend longer or fully to your desired consistency.
Adjust spice levels according to taste, especially the red pepper flakes for heat.
For added protein, serve with a dollop of plain yogurt or a sprinkle of grated cheese (omit for vegan).
This soup stores well in the refrigerator for up to 4 days and freezes perfectly.