Dinner

Black Bean and Lentil Soup Recipe

ByLila Prescott October 23, 2025October 23, 2025

Introduction

This hearty black bean and lentil soup is a comforting and nutritious meal perfect for any day. Packed with warming spices and fresh vegetables, it offers a delicious way to enjoy plant-based protein in a cozy bowl.

Two white bowls filled with thick, chunky soup placed on a white marbled surface. The soup is a deep reddish-brown color with visible pieces of black beans, orange carrots, green herbs, and grains, with the top sprinkled with chopped green herbs. One bowl is closer to the front with a silver spoon resting inside the bowl on the right side, while the second bowl is positioned slightly behind and to the left. In the background, on the right side, there is a smaller white bowl with some leafy greens. The atmosphere is clean and bright. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra virgin olive oil
2 carrots (diced)

2 celery stalks (diced)
1 yellow onion (finely diced)

2 garlic cloves (minced)
2 tablespoons tomato paste

1 teaspoon paprika powder
½ teaspoon curry powder
½ teaspoon ground cumin

½ teaspoon red pepper flakes
Salt and pepper (to taste)
1 cup lentils (green or brown)

1 can black beans (drained and rinsed)
6 cups vegetable broth
2 bay leaves

2 cups chopped kale
Lemon juice (to taste)

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the diced carrots, celery, onion, and minced garlic, sautéing until the vegetables start to soften, about 5 minutes.

Step 2: Stir in the tomato paste, paprika, curry powder, cumin, red pepper flakes, salt, and pepper. Cook for 1-2 minutes until fragrant and well combined.
Step 3: Add the lentils, drained black beans, vegetable broth, and bay leaves to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until the lentils are tender.
Step 4: Remove the bay leaves. Using an immersion blender, partially blend the soup to your desired consistency, leaving some texture.

Step 5: Stir in the chopped kale and simmer for an additional 1-2 minutes until the kale softens.
Step 6: Finish by adding a squeeze of fresh lemon juice. Stir well and serve warm. Garnish with parsley if desired.

Tips & Variations

For a creamier texture, blend more of the soup before adding the kale.

Swap kale for spinach or Swiss chard if preferred.
Add a dash of smoked paprika for extra depth of flavor.
Use homemade vegetable broth for a richer taste.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with thick soup showing multiple layers: a brownish-red broth with visible small pieces of diced orange carrots, dark black beans, small lentils, and bits of green herbs scattered on top and mixed throughout; the surface has a slightly glossy texture with small chunks and a spoon resting on the right side inside the bowl. The bowl sits on a white marbled texture surface with a beige cloth partially visible near the bottom edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

Yes, green or brown lentils work best as they hold their shape during cooking. Red lentils will break down more and create a creamier soup.

Is this soup suitable for freezing?

Absolutely. This soup freezes well. Just thaw it in the refrigerator overnight and reheat thoroughly before serving.

Lila Prescott