Black Bean and Lentil Soup

Black Bean and Lentil Soup


3 tbsp Olive Oil
½ Onion Chopped
2 Stalks Celery Diced
2 Cloves Garlic Minced
2 tsp Smoked Paprika
2 Bay Leaves
14 oz Can Diced Tomatoes
1 cup Brown Lentils
4 ¾ cups Low Sodium Vegetable Broth (Divided)
3 cups Water
14 oz Can Black Beans Drained and Rinsed
¼ cup Chopped Parsley
Salt and Pepper As Desired


Heat olive oil in a dutch oven over medium heat.

Add onions and celery and cook, stirring occasionally, until vegetables begin to soften, about 6 to 7 minutes.

Add garlic, smoked paprika and bay leaves and saute for 30 seconds.

Stir in diced tomatoes with juices, lentils, 3 cups vegetable broth, and 3 cups water. Increase heat to medium-high and bring to a boil. Reduce the heat slightly and cook, stirring occasionally, until lentils are tender, about 25 to 35 minutes.

Remove from heat and let cook for about 10 minutes. Remove and discard bay leaves.

Transfer half to the lentil mixture, has to he back beans, and 3/4 cup vegetable broth to the bowl of a blender or food processor. Pulse until combined, but not pureed. You want a chunky texture.

Pour the blender mixture back into the lentils in the dutch oven, along with the remaining 1 cup of broth and black beans. Stir and reheat over medium heat. Stir in parsley. Season with salt and pepper as desired.

Be the first to comment

Leave a Reply