If there’s one hearty, reliable dish that never fails to warm my soul, it’s Black Bean and Lentil Soup. Packed with protein and brimming with vibrant flavors from smoky spices and a rainbow of veggies, this vegan soup wins on both comfort and nutrition. Whether you’re cooking for a family or meal-prepping for the week, this one-pot wonder brings everything together with just the right balance of earthiness and brightness, making it a go-to in any kitchen. It’s as cozy as it is filling, and you’ll love how adaptable it can be for weeknights or lunches on the go.
Ingredients You’ll Need
This Black Bean and Lentil Soup proves that simple pantry staples can create something special. Every ingredient has a purpose, bringing either depth, texture, or a pop of color that makes each spoonful satisfying and memorable.
- Olive oil: Adds a subtle fruity richness and helps sauté the veggies for maximum flavor.
- Onion: Provides a savory, slightly sweet foundation that anchors the soup’s flavor profile.
- Garlic: A must for aromatic warmth and depth—freshly minced always beats pre-chopped!
- Carrots: Offer sweetness and a touch of color, beautifully balancing the earthy notes.
- Celery: Brings an herbal crunch and rounds out that classic soup base trifecta.
- Ground cumin: Infuses smokiness and a gentle kick—don’t skip this spice!
- Smoked paprika: Gives the soup its signature rustic flavor and a colorful hue.
- Chili powder: Adds just the right amount of heat for warmth without overwhelming spice.
- Dried lentils: Make this soup filling and satisfying, while soaking up all the flavors.
- Canned black beans: Deliver plant-based protein and hearty texture, not to mention color.
- Canned diced tomatoes: The acidity and freshness brighten up the rich flavors.
- Vegetable broth: Flavorful, yet light, it ties everything together—choose low sodium if you wish.
- Bay leaf: A subtle background note that brings an indescribable savoriness.
- Salt and black pepper: Essential for seasoning, taste as you go to find your perfect balance.
- Lemon juice: A burst of brightness right at the end, lifting all the rich, deep flavors.
- Fresh cilantro or parsley: The finishing touch, providing color and a fresh herbal aroma.
How to Make Black Bean and Lentil Soup
Step 1: Sauté Your Veggies
Start by heating olive oil in a large soup pot over medium heat. Toss in the onion, garlic, carrots, and celery, letting them mingle for about five minutes. Your kitchen will start smelling amazing! This step softens the veggies and starts building those irresistibly savory layers that define great Black Bean and Lentil Soup.
Step 2: Add the Spices
Sprinkle in the cumin, smoked paprika, and chili powder. Cooking these just for a minute or so wakes them up and lets their fragrance bloom. You’ll notice a jump in the aroma—this is when the “wow, what’s cooking?” questions start happening.
Step 3: Build the Soup Base
Pour in the lentils, black beans, diced tomatoes and all their juices, and vegetable broth. Drop in the bay leaf, then season with salt and black pepper. The combination of beans and lentils means every bite will be hearty, and the rich tomato broth starts coming alive with color and fullness.
Step 4: Simmer to Perfection
Bring everything to a boil, then lower the heat, cover the pot, and let it gently simmer for about 30 to 35 minutes. The lentils will soften while the flavors marry together. If you want a little more body, you can always blend half the soup before the next step—totally up to your texture preference!
Step 5: Finish and Serve
Once the lentils are tender, fish out and discard the bay leaf. Stir in the lemon juice for a final pop of freshness, then taste and tweak the seasoning if you like. Ladle the soup into bowls, and don’t forget the all-important sprinkle of fresh cilantro or parsley for color and brightness. Your Black Bean and Lentil Soup is ready to enjoy!
How to Serve Black Bean and Lentil Soup
Garnishes
The right garnish takes your Black Bean and Lentil Soup to restaurant-worthy heights. Try a swirl of vegan sour cream, a scattering of diced avocado, or a dollop of fresh salsa for extra vibrancy. Don’t underestimate a simple lemon wedge or an extra shower of herbs—they make every bite pop.
Side Dishes
Hearty bread is a classic—think slab of crusty sourdough or a fluffy dinner roll to sop up all the goodness. If you want to keep things fresh, a simple green salad with a tangy vinaigrette makes a bright companion. For something cozier, pair with roasted sweet potatoes or a quick garlic flatbread.
Creative Ways to Present
Try pouring the soup into mugs for a fun, casual lunch, or serve smaller portions as an appetizer in espresso cups at a dinner party. For a rustic, family-style meal, bring the pot right to the table and let everyone help themselves, topping with their favorite garnishes for a fully interactive meal experience.
Make Ahead and Storage
Storing Leftovers
Black Bean and Lentil Soup holds up beautifully in the fridge for up to five days. Store it in a sealed container, and you’ll have a nourishing, flavorful lunch or dinner that just gets better as the flavors meld. Stir well before reheating for best results.
Freezing
This soup is a freezer superstar! Portion into airtight, freezer-safe containers or zip-top bags (make sure it’s cooled first). It keeps for up to three months, and all you need is a quick thaw in the fridge for a night before you want it again.
Reheating
To reheat, simply warm over medium heat on the stovetop, stirring occasionally, until piping hot. If you’re in a hurry, the microwave works well too—just use a microwave-safe bowl and cover with a vented lid to avoid splatters. Add a splash of broth or water if it thickened up a bit in storage.
FAQs
Can I use canned lentils instead of dried?
Yes, but add the canned lentils near the end of cooking since they’re already soft—they just need to heat through. Reduce the simmer time to avoid overcooking and keep the perfect texture.
Is this Black Bean and Lentil Soup spicy?
The soup has a gentle warmth from the chili powder and spices, but it’s generally mild. You can dial up the heat with more chili powder or a dash of hot sauce if you crave a little more fire.
Can I make this soup in a slow cooker?
Absolutely! Sauté the veggies and spices first for best flavor, then transfer everything to the slow cooker. Cook on low for about 6-7 hours, or until lentils are perfectly tender.
How do I make my soup creamier?
For a creamier Black Bean and Lentil Soup, blend about half the soup either with an immersion blender right in the pot or by transferring to a regular blender (carefully, it’s hot!). Stir it back in for a thicker, silky finish.
What greens go best if I want to add extra veggies?
Chopped spinach or kale are both great options to stir in during the last five minutes of cooking. They add a nutrition boost and a lovely pop of color to each bowl.
Final Thoughts
If you’re on the hunt for a soul-warming meal that’s as easy as it is satisfying, you simply can’t go wrong with Black Bean and Lentil Soup. Give it a shot and make it your own—you might just find it becomes a new staple in your kitchen too!
Print
Black Bean and Lentil Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This hearty and flavorful Black Bean and Lentil Soup is a comforting vegan dish that is perfect for a cozy dinner. Packed with protein and fiber, it’s a nutritious and satisfying meal that is easy to make.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 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 cup dried green or brown lentils, rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes with juices
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- juice of 1/2 lemon
- 2 tablespoons chopped fresh cilantro or parsley for garnish
Ingredients:
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté for 5 minutes until the vegetables begin to soften.
- Stir in the cumin, smoked paprika, and chili powder, and cook for 1 minute to release the flavors.
- Add the lentils, black beans, diced tomatoes with their juices, vegetable broth, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30 to 35 minutes, or until the lentils are tender.
- Remove and discard the bay leaf. Stir in the lemon juice, adjust seasoning if needed, and ladle into bowls. Garnish with fresh cilantro or parsley before serving.
Notes
- For a creamier texture, blend half the soup with an immersion blender before adding the lemon juice.
- You can substitute red lentils for a faster cooking time, though the soup will be softer in texture.
- Add chopped spinach or kale in the last 5 minutes of cooking for extra greens.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 13 g
- Protein: 12 g
- Cholesterol: 0 mg
