If you are searching for a cozy, nourishing meal that packs both flavor and nutrition, this Black Bean and Lentil Soup Recipe is going to become your new go-to. Rich, hearty, and perfectly spiced, this soup blends the earthiness of lentils with the creamy texture of black beans, all enhanced by a fragrant mix of spices and fresh kale. It’s like a warm hug in a bowl, ideal for any day you crave something wholesome yet exciting. Plus, it’s incredibly simple to make, yet so satisfying, making it a fantastic option for lunch or dinner.
Ingredients You’ll Need
Every ingredient in this Black Bean and Lentil Soup Recipe plays a crucial role. From the vibrant carrots adding sweetness, to the smoky spices that bring depth, each element contributes to making this soup a flavorful masterpiece that’s both comforting and nutritious.
- Extra virgin olive oil: The perfect base to sauté your vegetables, bringing a subtle richness to the soup.
- Carrots, diced: Adds a natural sweetness and lovely texture that balances the savory elements.
- Celery stalks, diced: Brings fresh, aromatic flavor and crunch that enhances the overall soup profile.
- Yellow onion, finely diced: A flavor powerhouse providing essential depth and sweetness once cooked down.
- Garlic cloves, minced: Small but mighty, garlic infuses the soup with a warm, inviting aroma.
- Tomato paste: Adds a rich umami punch and beautifully intensifies the broth’s color.
- Paprika powder: Gives a subtle smokiness that adds character without overpowering the soup.
- Curry powder: Brings a hint of exotic warmth and complexity to the flavor profile.
- Ground cumin: Earthy and fragrant, cumin ties all the spices together perfectly.
- Red pepper flakes: Just a touch for those who love a mild kick of heat in every spoonful.
- Salt and pepper: Essential seasoning to balance and enhance all the other flavors.
- Lentils (green or brown): They absorb flavors beautifully and add a hearty, protein-rich texture.
- Black beans, drained and rinsed: Creamy and substantial, they pair wonderfully with lentils for a filling meal.
- Vegetable broth: The liquid base that allows all ingredients to simmer and meld into a cohesive soup.
- Bay leaves: Infuses subtle herbal notes, rounding out the soup’s flavor.
- Chopped kale: Adds a vibrant green color and a boost of nutrients with a slight crunch.
- Lemon juice: A final splash that brightens the entire dish and balances the richness beautifully.
How to Make Black Bean and Lentil Soup Recipe
Step 1: Sauté Aromatics and Vegetables
Start by heating the extra virgin olive oil in a large pot over medium heat. Toss in the diced carrots, celery, finely diced onion, and minced garlic. Let them cook for about 5 to 7 minutes, stirring occasionally, until they soften and the kitchen is filled with their inviting aroma. This step lays the foundation for a soup bursting with flavor.
Step 2: Add Tomato Paste and Spices
Next, stir in the tomato paste along with paprika powder, curry powder, ground cumin, red pepper flakes, salt, and pepper. Cook this mixture for 1 to 2 minutes, allowing the spices to toast slightly and release their full flavor. This step transforms the soup base into a beautifully aromatic and colorful canvas.
Step 3: Simmer the Soup
Now it’s time to add your lentils, black beans, vegetable broth, and bay leaves. Give everything a good stir, then cover the pot and let the soup gently simmer for about 25 minutes, or until the lentils turn tender but still hold their shape. This slow cooking melds the ingredients into a hearty, soul-warming dish.
Step 4: Blend and Add Kale
Once your soup is perfectly cooked, remove the bay leaves. Using an immersion blender, partially blend the soup right in the pot to achieve a chunky texture that’s both creamy and rustic. Stir in the chopped kale and let the soup simmer for an additional 1 to 2 minutes so the greens soften just enough without losing their vibrant color and bite.
Step 5: Finish and Serve
To brighten the rich flavors, add a squeeze of fresh lemon juice and stir well. For a lovely finishing touch, garnish with fresh parsley if you have it. Serve the soup warm, and get ready to enjoy a comforting bowl filled with incredible depth and nutrition.
How to Serve Black Bean and Lentil Soup Recipe
Garnishes
Simple garnishes can elevate your soup beautifully. Try a sprinkle of chopped fresh parsley or cilantro, a dollop of Greek yogurt or sour cream for creaminess, or even a few toasted pumpkin seeds to add interesting texture. These touches not only make the soup prettier but add delightful complementary flavors.
Side Dishes
This soup is hearty enough to enjoy on its own, but pairing it with warm crusty bread or a fresh green salad creates a full and balanced meal. Cornbread or garlic bread are also fantastic companions, soaking up every last bit of the flavorful broth.
Creative Ways to Present
For a fun twist, serve this Black Bean and Lentil Soup Recipe in small bread bowls or mini mason jars for a casual gathering. You can also top each bowl with a colorful swirl of basil pesto or a sprinkle of crumbled feta for an exciting contrast. These small additions make the experience feel special, even on an ordinary day.
Make Ahead and Storage
Storing Leftovers
You can safely store any leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and meld wonderfully overnight, so leftovers taste just as good, if not better, the next day.
Freezing
This soup freezes beautifully. Let it cool completely before transferring to freezer-safe containers or bags. It will keep well for up to 3 months—perfect for preparing meals ahead and enjoying anytime you want a comforting bowl with minimal effort.
Reheating
Reheat your soup gently on the stovetop over medium heat, stirring occasionally until warmed through. If the soup has thickened too much after refrigeration or freezing, add a splash of vegetable broth or water to achieve your preferred consistency.
FAQs
Can I use other types of lentils in this Black Bean and Lentil Soup Recipe?
Absolutely! While green or brown lentils are recommended for their texture and flavor, red or yellow lentils can also work, but they may break down more and create a creamier soup.
Is this soup vegan and gluten-free?
Yes! This Black Bean and Lentil Soup Recipe is naturally vegan and gluten-free as long as you use vegetable broth without gluten-containing ingredients.
Can I make this soup in a slow cooker?
Definitely. After sautéing the vegetables and spices, transfer everything to the slow cooker and cook on low for about 6-8 hours or on high for 3-4 hours, adding the kale during the last 30 minutes.
How spicy is this soup?
The soup has a gentle warmth from the red pepper flakes and spices but isn’t extremely spicy. You can easily adjust the heat level by adding more or less red pepper flakes to suit your taste.
Can I substitute the kale with another green?
Yes, swiss chard, spinach, or collard greens all make excellent substitutes that will add their own unique flavor and nutrition to the soup.
Final Thoughts
This Black Bean and Lentil Soup Recipe truly feels like a hug from the inside out, combining simple ingredients into a bowl full of love, health, and incredible flavor. It’s the kind of recipe you’ll want to keep in your arsenal for busy nights, cold days, or whenever you crave something nourishing and flavorful. I can’t wait for you to try it and make it a cherished favorite in your kitchen too!
Print
Black Bean and Lentil Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and nutritious Black Bean and Lentil Soup packed with vegetables, spices, and leafy kale. This comforting dish combines protein-rich lentils and black beans with a flavorful blend of aromatics and spices, simmered to perfection and finished with a fresh hint of lemon juice.
Ingredients
Vegetables and Aromatics
- 2 tbsp extra virgin olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
Spices and Seasonings
- 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
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
- Fresh parsley for garnish (optional)
Instructions
- Sauté Aromatics and Vegetables: Heat olive oil in a large pot over medium heat. Add diced carrots, celery, onion, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Add Tomato Paste and Spices: Stir in tomato paste along with paprika, curry powder, cumin, red pepper flakes, salt, and pepper. Cook for 1-2 minutes to allow the spices to release their aroma.
- Simmer the Soup: Add lentils, rinsed black beans, vegetable broth, and bay leaves to the pot. Stir everything to combine, then cover and simmer on medium-low heat for about 25 minutes, or until the lentils are tender.
- Blend and Add Kale: Remove the bay leaves from the soup. Using an immersion blender, partially blend the soup to achieve a chunky texture with some whole beans and lentils remaining. Stir in chopped kale and simmer for an additional 1-2 minutes until the kale is wilted but still vibrant.
- Finish and Serve: Add a squeeze of fresh lemon juice to the soup and stir well. Garnish with fresh parsley if desired and serve warm for a wholesome, comforting meal.
Notes
- Use green or brown lentils as they hold their shape better during cooking compared to red lentils.
- For a spicier soup, increase the amount of red pepper flakes to taste.
- To make this soup vegan, ensure the vegetable broth is free from animal products.
- You can substitute kale with spinach or Swiss chard if preferred.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian American
