Protein-Packed Black Bean and Lentil Soup
A creamy and hearty soup made with black beans and lentils, packed with protein and fiber, perfect for a comforting meal on busy weeknights.
Ingredients
For the Soup
- 1 cup black beans, cooked
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish (optional)
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3-5 minutes.
- Add the diced carrot and bell pepper to the pot, cooking for another 5 minutes until they begin to soften.
- Stir in the black beans, lentils, vegetable broth, cumin, chili powder, salt, and pepper. Mix well to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally.
- Once cooked, taste and adjust the seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.
Notes
This soup stores exceptionally well. Place leftovers in an airtight container and refrigerate for up to 5 days, or freeze for up to 3 months. To reheat, warm in a pot or microwave, adding water or broth if necessary. Customize by adding spices or vegetables, and feel free to use dried beans for savings.