Description

A hearty and nutritious Black Bean and Lentil Soup packed with vegetables, aromatic spices, and leafy kale. This comforting soup combines the earthy flavors of lentils and black beans with a blend of warm spices, simmered to perfection and finished with a bright splash of lemon juice for a satisfying and wholesome meal.

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 Flavorings

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

2 cups chopped kale
Lemon juice, to taste

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Instructions

Sauté Aromatics and Vegetables: Heat olive oil in a large pot over medium heat. Add the diced carrots, celery, onion, and minced garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add Tomato Paste and Spices: Stir in the tomato paste along with paprika powder, curry powder, ground cumin, red pepper flakes, salt, and pepper. Cook for 1-2 minutes to toast the spices and enhance the flavors.
Simmer the Soup: Add the lentils, black beans, vegetable broth, and bay leaves to the pot. Stir well, cover with a lid, and bring to a simmer. Let it cook gently for about 25 minutes until the lentils are tender.
Blend and Add Kale: Remove and discard the bay leaves. Using an immersion blender, partially blend the soup directly in the pot to create a chunky texture—some lentils and beans remain whole while others are broken down. Stir in the chopped kale and continue simmering for 1-2 minutes until the kale wilts.
Finish and Serve: Add a squeeze of fresh lemon juice to brighten the flavors, stir well, and taste for seasoning. Garnish with chopped parsley if desired. Serve the soup warm, perfect for a nutritious meal.

Notes

You can use red lentils if preferred; they will cook faster and create a creamier texture.
If you like a spicier soup, increase the red pepper flakes to taste.
For a meatier flavor, add smoked paprika or a splash of soy sauce.
Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
Use fresh lemon juice rather than bottled for best flavor.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American