Description
A hearty and nutritious soup packed with protein and fiber, perfect for healthy eating without sacrificing flavor.
Ingredients
Scale
- 1 cup dried black beans
- 1 cup dried lentils
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 bay leaf
- 4 cups vegetable broth
- 2 cups water
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Rinse the dried black beans and lentils under cold water to remove any dirt or debris.
- Soak the rinsed black beans and lentils in a large bowl with water for at least 6 hours or overnight.
- After soaking, drain the beans and lentils.
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 5-7 minutes until translucent.
- Add minced garlic and sauté for another 1-2 minutes.
- Add the chopped carrot and celery and cook for 5 minutes until softened.
- Stir in the cumin, paprika, turmeric, black pepper, and salt. Cook for 1 minute.
- Add the bay leaf, vegetable broth, and water; bring to a boil.
- Once boiling, reduce heat and add the drained black beans and lentils.
- Cover and simmer for 45-60 minutes until beans and lentils are tender.
- Remove the bay leaf and stir in lime juice and cilantro.
- Adjust seasoning if needed and serve hot.
Notes
Soak the beans overnight for the best results. Adjust spices to your taste and use fresh ingredients when possible.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg