Description
A comforting and protein-packed Hearty Lentil & Black Bean Soup infused with smoky paprika, fresh vegetables, and vibrant herbs. This easy-to-make soup combines brown lentils and black beans with diced tomatoes and aromatic spices, simmered to perfection for a satisfying meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 2 large stalks celery, diced
- 2 cloves garlic, minced
- 2 teaspoons smoked paprika
- 2 bay leaves
- 1 (14 ounces) can diced tomatoes with juices
- 1 cup dried brown lentils
- 4 3/4 cups low-sodium vegetable or chicken broth, divided
- 3 cups water
- 1 (14 ounces) can black beans, drained and rinsed
- 1/4 cup chopped parsley
- Salt and pepper to taste
Instructions
- Sauté vegetables: Heat the olive oil in a large saucepan over medium heat. Add chopped onions and diced celery, cooking and stirring occasionally until softened, about 6 to 7 minutes.
- Add aromatics: Stir in minced garlic, smoked paprika, and bay leaves, sautéing for an additional 30 seconds to release the flavors.
- Simmer lentils: Add diced tomatoes with their juices, dried lentils, 3 cups of broth, and 3 cups of water to the pan. Increase heat to medium-high and bring to a boil. Then reduce the heat slightly and cook, stirring occasionally, until the lentils are tender, about 25 to 35 minutes.
- Partial blending: Remove the saucepan from heat and let the soup cool for about 10 minutes. Discard the bay leaves. Transfer half of the lentil mixture, half of the black beans, and ¾ cup of the broth to a blender or food processor. Pulse until the mixture is combined but still chunky, not pureed.
- Combine and reheat: Pour the blended mixture back into the saucepan along with the remaining 1 cup of broth and remaining black beans. Stir well and reheat over medium heat. Stir in chopped parsley and season with salt and pepper to taste. Serve warm.
Notes
- For a spicier kick, add a pinch of cayenne pepper along with the smoked paprika.
- You can substitute vegetable broth for chicken broth to make this recipe vegetarian.
- Soaking lentils is not necessary but can reduce cooking time.
- Leftovers keep well in the refrigerator for 3-4 days and can be frozen for up to 3 months.
- Garnish with a squeeze of fresh lemon juice for added brightness before serving.
