Description
This hearty Black Bean and Lentil Soup combines nutrient-rich lentils and black beans with vibrant vegetables and warming spices. The soup is simmered to tender perfection, partially blended for a chunky texture, and finished with fresh kale and a squeeze of lemon juice for a bright, satisfying meal that’s perfect for cozy dinners.
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 Garnish
- 2 cups chopped kale
- Lemon juice, to taste
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, paprika powder, curry powder, ground cumin, red pepper flakes, salt, and pepper. Cook for 1-2 minutes, allowing the spices to become fragrant and the tomato paste to slightly caramelize.
- Simmer the Soup: Add lentils, black beans, vegetable broth, and bay leaves to the pot. Stir well, cover, and let the soup simmer gently for about 25 minutes, or until the lentils are tender.
- Blend and Add Kale: Remove the bay leaves from the pot. Using an immersion blender, partially blend the soup to achieve a chunky texture, leaving some beans and lentils whole. Stir in the chopped kale and continue simmering for 1-2 minutes until the kale is just wilted.
- Finish and Serve: Add a squeeze of fresh lemon juice to brighten the flavors. Stir well and garnish with fresh parsley if desired. Serve the soup warm.
Notes
- Green or brown lentils work best as they hold their shape but become tender.
- For a spicier soup, increase the red pepper flakes or add a pinch of cayenne.
- Using an immersion blender partially blends the soup to keep a satisfying chunky texture.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
- For a richer flavor, use homemade or high-quality vegetable broth.
