Description
A wholesome and hearty soup filled with black beans, lentils, and vibrant vegetables, simmered in a flavorful broth.
Ingredients
Scale
- 1 cup black beans, cooked
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 2 celery stalks, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Olive oil
Instructions
- Heat a splash of olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté until tender, about 5-7 minutes, stirring occasionally to avoid browning.
- Stir in the diced tomatoes, cooked black beans, rinsed lentils, broth, cumin, and smoked paprika. Mix well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to a simmer once boiling.
- Cook for approximately 30 minutes, until the lentils are tender and the flavors meld.
- Season the soup with salt and pepper to taste, adjusting as necessary for your preferences.
- Serve the soup hot with a sprinkle of fresh herbs or a squeeze of lime juice for a bright finish.
Notes
Soak lentils overnight for quicker cooking and enhanced texture. Consider adding spinach or kale for an extra nutrition boost.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Simmering
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg