Description

This hearty Black Bean and Lentil Soup is a flavorful, protein-packed vegan meal inspired by Southwestern cuisine. Combining tender lentils and black beans with a medley of aromatic spices and fresh vegetables, it’s perfect for a nutritious and satisfying main course. Easy to prepare on the stovetop, this soup offers a comforting balance of smoky, spicy, and tangy flavors topped with optional fresh avocado, cilantro, or sour cream for added richness.

Ingredients

Scale

Base Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced

Spices

1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper

Legumes and Liquids

1 cup dried brown or green lentils, rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes with juices
5 cups vegetable broth

Finishing Touch

1 tablespoon lime juice

Optional Toppings

Avocado
Cilantro
Sour cream
Tortilla strips

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Instructions

Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add Spices and Garlic: Stir in the minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for about 1 minute until the spices release their aroma.
Add Beans, Lentils, and Broth: Add the rinsed lentils, drained black beans, diced tomatoes with their juices, and vegetable broth to the pot. Stir everything together to combine well.
Simmer Soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let the soup simmer gently for 30 to 35 minutes, or until the lentils are tender and cooked through.
Finish and Adjust Flavor: Stir in the lime juice. Taste the soup and adjust seasoning as needed with additional salt or pepper.
Serve: Ladle the soup into bowls and garnish with optional toppings such as sliced avocado, fresh cilantro, sour cream, or crunchy tortilla strips for added texture and flavor.

Notes

For a creamier, thicker soup texture, blend a portion of the soup with an immersion blender and then mix it back into the pot.
This soup stores well in the refrigerator for up to 5 days, making it great for meal prep.
You can freeze leftovers for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stove.
Adjust the level of chili powder to suit your spice preference.
Use homemade vegetable broth for more depth of flavor or low-sodium broth to reduce overall sodium content.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southwestern-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 6g
Sodium: 580mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 13g
Protein: 15g
Cholesterol: 0mg