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
Scale
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
