The recipe-credit goes to the kind man who brought this soup for a pot luck at my husband’s work. Mr. Clark said this soup was too de-lish to not snatch the recipe and he was totally right! šŸ˜›

So, here are my two cents on this soup…

  1. It’s super filling. Guys, beans/lentils are so good for us! They are excellent in place of a meat and are full of protein and fiber. Over the years, we have come to LOVE beans and eat them more often than ever before. And the best part??? They’re cheap! So, if you’re looking for cheap meals, have them include beans. šŸ™‚
  2. Very mild in flavor…sort of! Without adding in the cayenne pepper, this soup is mild and very kid-friendly. If your kids ask what those circle things are (lentils), tell them they are beans. They most likely won’t say another word. My husband and I love the kick from the cayenne pepper! I’d encourage you to make it without, and then add it to taste. That way you get the kick just how you like it!
  3. Ā It only takes 20 minutes to prepare, and you can eat 30 minutes after that. Have you ever prepared something to then see you need to let it simmer for hour, then add the X, and simmer for another 2 hours? HA….this has definitely happened more than a couple of times for me. It’s fair to say, this soup and I are good friends. šŸ˜‰

I hope you enjoy it as much as we have! I am super excited to hear how you like it because it’s a staple here!

Drop the comments below because they’re my fav and share with your bestie! <3

 

-Laura

Black Bean Lentil Soup
Print Recipe
Soup for every season...at least that's how much we enjoy this one!
Servings Prep Time
8 20
Cook Time
30
Servings Prep Time
8 20
Cook Time
30
Black Bean Lentil Soup
Print Recipe
Soup for every season...at least that's how much we enjoy this one!
Servings Prep Time
8 20
Cook Time
30
Servings Prep Time
8 20
Cook Time
30
Ingredients
  • 1 15-oz. can black beans, rinsed
  • 1 cup brown/green lentils rinsed
  • 6 whole carrots chopped
  • 3 stalks celery* chopped
  • 1 medium yellow onion diced
  • 1 15-oz. can petite diced tomatoes
  • 1 32-oz. container vegetable broth*
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne pepper (to taste)
  • 1 tsp. cumin
  • 2 cloves garlic minced
  • 2 Tbsp. avocado oil or coconut oil
  • 1 tsp. oregano
  • 1 tsp. salt
  • 1/2 tsp. smoked paprika
Servings:
Instructions
  1. In a large pot, cook the onion and garlic with the avocado oil over medium heat until tender. Add in the carrots and celery and saute for 5 minutes.
  2. Add the black beans, dry lentils, cumin, oregano, paprika, cayenne pepper, and black pepper to pot. Stir.
  3. Finally add the diced tomatoes and vegetable broth and stir to combine. Increase the heat to medium high and allow the pot to come to a boil. Once it reaches a boil, turn down the heat to low, place lid on top, and let it simmer for 30 minutes.
  4. After 30 minutes, test the lentils to make sure they are tender. If not, continue simmering until done.
Recipe Notes

I always double this soup so we can have it for lunches or another dinner.

Crushed tortilla chips and cubed avocado are the perfect toppings! <3

*Buy organic when feasible.

 

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