Description
This hearty Black Bean and Lentil Soup is a nutritious, flavorful dish perfect for a comforting meal. Packed with protein-rich lentils and black beans, aromatic vegetables, and a blend of warm spices, it offers a robust taste and satisfying texture. Enhanced with kale and a hint of lemon juice, this soup is both warming and refreshing, ideal for a wholesome lunch or dinner.
Ingredients
Scale
Vegetables and Aromatics
- 2 carrots, diced
- 2 celery stalks, diced
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 2 cups chopped kale
Spices and Seasonings
- 2 tbsp extra virgin olive oil
- 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
- Lemon juice, to taste
Legumes and Broth
- 1 cup lentils (green or brown)
- 1 can black beans, drained and rinsed (about 15 oz)
- 6 cups vegetable broth
- 2 bay leaves
Instructions
- Sauté Aromatics and Vegetables: Heat the extra virgin olive oil in a large pot over medium heat. Add the diced carrots, celery, onion, and minced garlic. Sauté these vegetables for 5 to 7 minutes, stirring occasionally, until they become soft and fragrant.
- Add Tomato Paste and Spices: Stir in the tomato paste along with paprika powder, curry powder, ground cumin, red pepper flakes, salt, and pepper. Cook this spice mixture for 1 to 2 minutes to allow the flavors to bloom and become aromatic.
- Simmer the Soup: Add the lentils, drained and rinsed black beans, vegetable broth, and bay leaves to the pot. Stir everything together, then cover the pot and let the soup simmer gently for about 25 minutes, or until the lentils are tender.
- Blend and Add Kale: Remove and discard the bay leaves. Use an immersion blender to partially blend the soup, leaving it with a chunky texture. Stir in the chopped kale and simmer the soup for an additional 1 to 2 minutes to soften the kale.
- Finish and Serve: Add a squeeze of fresh lemon juice to brighten the flavors, stir well, and garnish with chopped parsley if desired. Serve the soup warm for a nourishing meal.
Notes
- Use brown or green lentils as they hold their shape better during cooking.
- The partial blending creates a nice balance of texture—feel free to blend more or less based on preference.
- Adjust the spice levels by reducing or increasing red pepper flakes according to your heat tolerance.
- Fresh parsley garnish is optional but adds a fresh herbal note.
- For a creamier texture, you can blend the entire soup fully or add a splash of coconut milk.
