If you’re searching for a soup that checks every box — hearty, healthy, and bursting with flavor — you’ll fall in love with this Black Bean and Lentil Soup. Every bite delivers a comforting blend of protein-rich beans and lentils, a colorful parade of veggies, and layers of smoky, zesty spice. It’s the perfect way to warm up on a chilly evening, and, best of all, it’s the kind of recipe you’ll want to make on repeat week after week. Whether you’re vegan, gluten-free, or just craving a nourishing, satisfying bowl, this soup is here to save dinnertime with style.
Ingredients You’ll Need
One of the best things about Black Bean and Lentil Soup is just how simple and wholesome the ingredient list is. Each component adds its own special touch—from the richness of olive oil to the pop of fresh cilantro—making this soup irresistibly robust yet approachable for weeknight cooking.
- Olive oil: Adds a rich, velvety base for sautéing and brings out the sweetness in your veggies.
- Onion: Diced onion forms the flavor backbone, imparting subtle savoriness in every spoonful.
- Garlic: Fresh minced garlic infuses aromatic depth and that familiar warming bite.
- Carrots: Diced carrots add a gentle sweetness and a satisfying pop of color.
- Celery: Offers a mild crunch and classic earthy undertone to balance the heartiness of the beans.
- Ground cumin: This warm, nutty spice is essential for that signature southwestern flair.
- Smoked paprika: Lends a gentle smokiness that instantly elevates each bowl.
- Chili powder: Adds just the right hint of gentle heat—perfect for chilly nights.
- Dried oregano: A pinch brings a fragrant herbal note and rounds out the spices.
- Dried lentils: Lentils provide earthy texture and a hearty boost of plant-based protein.
- Black beans: Two cans, drained and rinsed, deliver creaminess and classic bean flavor.
- Diced tomatoes: That one can of tomatoes gives body, tang, and a sweet-acidic balance.
- Vegetable broth: The foundation that ties everything together, adding satisfying depth.
- Bay leaves: Just two leaves bring subtle savory complexity as the soup simmers.
- Salt and black pepper: Essential for seasoning and bringing all the flavors together at the end.
- Lime juice: A squeeze of lime at the finish brightens and enlivens every serving.
- Fresh cilantro: Chopped cilantro delivers that unmistakably fresh, herby finish.
How to Make Black Bean and Lentil Soup
Step 1: Start with Flavorful Sautéing
Begin by heating a tablespoon of olive oil in a large pot over medium heat. Add the diced onion, minced garlic, carrots, and celery. Sauté these aromatics for about five minutes until they’re beautifully softened and fragrant—the aroma is your first hint that delicious things are about to happen!
Step 2: Toast the Spices
Stir in the ground cumin, smoked paprika, chili powder, and dried oregano directly into the vegetable mixture. Let these spices cook for just a minute. Toasting them gently awakens their flavors and infuses the base with smoky, earthy notes that will really shine later.
Step 3: Add Lentils, Black Beans, and Tomatoes
Pour in the rinsed lentils, drained black beans, and the can of diced tomatoes. This combination adds color, hearty texture, and essential plant-based protein, ensuring each spoonful of Black Bean and Lentil Soup is satisfying and abundant.
Step 4: Simmer Away
Next, add the vegetable broth and tuck in the bay leaves. Give everything a good stir, bring the soup to a boil, then reduce to a gentle simmer. Cover and let it gently bubble away for 35 to 40 minutes—enough time for the lentils to become tender but not mushy, and for the flavors to meld richly together.
Step 5: Season and Finish with Freshness
Remove the bay leaves and season your soup with salt and black pepper to taste. Right before serving, stir in the fresh lime juice and chopped cilantro. These final touches take your Black Bean and Lentil Soup from comforting to completely irresistible, brightening the deep, earthy flavors and inviting you to dive right in.
How to Serve Black Bean and Lentil Soup
Garnishes
Top your bowl with extra fresh cilantro, maybe a few slices of avocado, or a handful of tortilla strips for crunch. A dollop of plant-based yogurt or a sprinkle of diced red onion can also add delightful color and richness—make each serving your canvas!
Side Dishes
This soup pairs beautifully with a slice of crusty bread, warm cornbread, or even a simple green salad. For a heartier meal, serve it alongside grilled corn or roasted sweet potatoes, which echo the soup’s Latin-American-inspired flavors.
Creative Ways to Present
Ladle Black Bean and Lentil Soup into rustic mugs for a cozy appetizer, or serve in bread bowls for a fun, edible twist. Swirl in a little cashew cream for swanky swirls, or serve with colorful toppings so everyone can customize their bowl at the table.
Make Ahead and Storage
Storing Leftovers
Let any leftover Black Bean and Lentil Soup cool completely before transferring it to airtight containers. It keeps beautifully in the fridge for up to five days, making it perfect for healthy meal prep or weekday lunches—just grab and go!
Freezing
This soup is a freezer superstar. Just ladle into freezer-safe portions and stash away for up to three months. When you’re ready for a bowl, thaw overnight in the refrigerator or reheat directly from frozen for a quick, nourishing meal.
Reheating
Warm your Black Bean and Lentil Soup gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen if needed. If you’re in a hurry, the microwave will do the trick—just stir occasionally for even heating and revive with fresh cilantro or a squeeze of lime.
FAQs
Can I use green or brown lentils instead of red?
Absolutely! While green or brown lentils give the soup a hearty, earthy bite, red lentils will melt in and make the base even creamier. Choose whichever you prefer or have on hand—just keep an eye on cook time, as red lentils cook a bit faster.
Is this Black Bean and Lentil Soup spicy?
It’s gently spiced, not fiery, thanks to the balance of chili powder and smoked paprika. If you love more heat, feel free to add a pinch of cayenne or diced jalapeño during sautéing, or offer hot sauce at the table for extra kick!
Can I make this soup in the slow cooker?
Yes, you can! Sauté the veggies and spices as directed, then transfer everything to your slow cooker. Cook on low for about 6 to 8 hours or high for 3 to 4 hours until the lentils are tender. The flavors will deepen even more over the long simmer.
How do I make it creamier?
If you crave a creamier texture, just blend 2 cups of the soup and stir it back into the pot. It becomes rich and silky, lending an almost velvety finish—one little step, big reward!
What else can I add to this soup?
Black Bean and Lentil Soup is incredibly adaptable. Stir in diced sweet potatoes, baby spinach, or corn for extra veggies, or top with roasted pepitas for crunch. It’s a great way to use up whatever’s in your crisper drawer.
Final Thoughts
If you’re ready to tuck into something that’s equal parts comforting, nourishing, and packed with bold flavor, give this Black Bean and Lentil Soup a spot on your table soon. The easiest, coziest routine meal or an impressive dish for sharing with friends, it’s a recipe you’ll want to come back to time and again—enjoy every spoonful!
Print
Black Bean and Lentil Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Stovetop, Simmering
- Cuisine: Latin-American inspired
- Diet: Vegan, Gluten-Free, High-Protein
Description
This hearty and nutritious Black Bean and Lentil Soup is a flavorful vegan dish that’s perfect for a cozy meal. Packed with protein and fiber, it’s a satisfying soup that’s easy to make and great for meal prep.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 cup dried lentils, rinsed
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 6 cups vegetable broth
- 2 bay leaves
- Salt and black pepper to taste
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat the olive oil: In a large pot over medium heat, add olive oil.
- Sauté aromatics: Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Add spices: Stir in cumin, smoked paprika, chili powder, and oregano. Cook for 1 minute.
- Add remaining ingredients: Add lentils, black beans, diced tomatoes, vegetable broth, and bay leaves. Bring to a boil.
- Simmer: Reduce heat and simmer for 35–40 minutes until lentils are tender.
- Season and finish: Remove bay leaves, season with salt and pepper. Stir in lime juice and cilantro before serving.
Notes
- For a creamier texture, blend 2 cups of the soup and stir it back in.
- This soup freezes well and is great for meal prep.
- You can also add diced sweet potatoes or spinach for extra nutrition.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 15 g
- Protein: 16 g
- Cholesterol: 0 mg
