Description
This hearty Black Bean and Lentil Soup is a comforting, protein-packed meal perfect for chilly days. Rich in fiber and nutrients from lentils, black beans, and kale, this soup is flavorful and simple to prepare, making it ideal for a nutritious weeknight dinner.
Ingredients
Vegetables and Aromatics
- 2 tablespoons extra virgin olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
Spices and Seasonings
- 2 tablespoons tomato paste
- 1 teaspoon paprika powder
- ½ teaspoon curry powder
- ½ teaspoon ground cumin
- ½ teaspoon 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 Finishing Touches
- 2 cups chopped kale
- Lemon juice to taste
- Optional: parsley for garnish
Instructions
- Heat the oil and sauté vegetables: Preheat 2 tablespoons of olive oil in a large pot over medium heat. Add diced carrots, celery, onion, and minced garlic and sauté until the vegetables start to soften, about 5-7 minutes.
- Add tomato paste and spices: Stir in 2 tablespoons of tomato paste, 1 teaspoon paprika, ½ teaspoon curry powder, ½ teaspoon ground cumin, ½ teaspoon red pepper flakes, and salt and pepper to taste. Continue sautéing for 1-2 minutes to allow the spices to release their aroma.
- Add lentils, beans, broth, and bay leaves: Pour in 1 cup of lentils, 1 can of drained black beans, 6 cups of vegetable broth, and add 2 bay leaves. Bring the mixture to a boil, then reduce heat to low, cover the pot, and let it simmer for 25 minutes, or until lentils are tender.
- Blend partially and add kale: Remove and discard the bay leaves. Using an immersion blender, partially blend the soup to your preferred texture, leaving some chunks for heartiness. Stir in 2 cups of chopped kale and simmer for another 1-2 minutes until the kale softens.
- Finish with lemon and garnish: Squeeze fresh lemon juice to taste into the soup, stir well, and garnish with chopped parsley if desired. Serve hot and enjoy!
Notes
- You can adjust the level of red pepper flakes to control the spice intensity.
- For a creamier texture, blend more of the soup before adding the kale.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Feel free to substitute kale with spinach or other hearty greens.
- Use low-sodium vegetable broth to reduce sodium content.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American
