Description

A hearty and nutritious Black Bean and Lentil Soup featuring a blend of sautéed vegetables, spices, and leafy kale, simmered to perfection and finished with a splash of lemon juice for brightness. This comforting soup is packed with plant-based protein and fiber, making it perfect for a wholesome meal.

Ingredients

Scale

Vegetables and Aromatics

2 tablespoons extra virgin olive oil
2 carrots (diced)
2 celery stalks (diced)
1 yellow onion (finely diced)
2 garlic cloves (minced)

Spices and Seasonings

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)

Legumes and Broth

1 cup lentils (green or brown)
1 can black beans (drained and rinsed, about 15 oz)
6 cups vegetable broth
2 bay leaves

Greens and Garnish

2 cups chopped kale
Lemon juice (to taste)
Parsley (optional, for garnish)

Instructions

Sauté the vegetables and aromatics: Heat olive oil in a pot over medium heat. Add diced carrots, celery, onion, and minced garlic. Sauté until the vegetables begin to soften, about 5-7 minutes.
Add the spices: Stir in tomato paste, paprika powder, curry powder, ground cumin, red pepper flakes, salt, and pepper. Continue to sauté for 1-2 minutes until the spices are fragrant and well combined.
Simmer: Add lentils, black beans, vegetable broth, and bay leaves to the pot. Bring to a boil, then reduce the heat to low. Cover and let the soup simmer gently for about 25 minutes, or until the lentils are tender.
Blend: Remove the bay leaves. Use an immersion blender to partially blend the soup, leaving some texture. Stir in chopped kale and continue to simmer for 1-2 minutes until the kale softens.
Finish and serve: Add lemon juice to taste, stir well, and adjust seasoning if needed. Garnish with fresh parsley if desired and enjoy the warm, comforting soup.

Notes

Using an immersion blender allows you to control the texture, blending part of the soup while leaving some beans and lentils whole for a satisfying bite.
Feel free to substitute kale with other greens like spinach or Swiss chard based on availability.
Adjust the level of red pepper flakes to control the spiciness.
This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
For added protein, serve with a dollop of plain Greek yogurt or a sprinkle of grated cheese if not following a vegan diet.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Vegetarian American

Keywords: black bean soup, lentil soup, vegetarian soup, healthy soup, plant-based protein, kale soup, easy weeknight dinner