Black Bean and Lentil Soup

If Black Bean and Lentil Soup sounds like something you’d order at a cute café and then try to recreate at home… good news: you totally can (and you won’t even need fancy pants). This soup is hearty, cozy, and the kind of “I’ve got my life together” meal that tastes like you simmered it all day—when really, you just did a little chopping and let the stove do the heavy lifting.

It’s also the perfect weeknight hero: packed with plant-based protein, loaded with veggies, and finished with a bright squeeze of lemon that makes everything wake up like it just heard good gossip.

Why You’ll Love This Black Bean and Lentil Soup

• Big comfort, minimal effort. One pot, simple steps, and no complicated techniques.
• Hearty enough for dinner. Lentils + black beans = serious staying power.
• Flavor that feels gourmet. Tomato paste and warm spices do the most—in the best way.
• Meal-prep friendly. It reheats like a dream (hello, future-you).
• Flexible. You can tweak the spice, swap greens, or adjust thickness without breaking the recipe.

And yes, your kitchen will smell like a five-star bistro… or at least like someone who owns matching food storage containers.

Ingredients You’ll Need

Here’s what goes into this Black Bean and Lentil Soup, and why each one matters:

• Extra virgin olive oil (2 tbsp): For sautéing and building flavor from the start.
• Carrots (2, diced) + celery (2 stalks, diced) + onion (1, finely diced): The classic soup base that makes everything taste like home.
• Garlic (2 cloves, minced): Because soup without garlic is just hot water with ambition.
• Tomato paste (2 tbsp): Adds richness and that “simmered-all-day” depth fast.
• Paprika (1 tsp), curry powder (½ tsp), cumin (½ tsp), red pepper flakes (½ tsp): Warm, cozy, and gently bold. Not spicy-spicy—more like “ooh, what’s in this?”
• Salt + pepper: Season as you go. (Your taste buds deserve rights.)
• Lentils (1 cup, green or brown): They hold their shape and make the soup hearty.
• Black beans (1 can, drained and rinsed): Creamy, earthy, protein-packed goodness.
• Vegetable broth (6 cups): The liquid backbone—use a good one if you can.
• Bay leaves (2): Subtle but magical.
• Kale (2 cups, chopped): Adds color, nutrients, and a little chew.
• Lemon juice (to taste): The bright финisher that makes flavors pop.

Optional garnish: parsley (fresh is lovely, dried works in a pinch).

How to Make Black Bean and Lentil Soup Step-by-Step

Grab your biggest soup pot. Put on a playlist that makes you feel like the main character. Let’s cook.

1) Sauté the veggies

Heat 2 tablespoons olive oil in a pot over medium heat. Add the carrots, celery, onion, and garlic. Sauté until everything starts to soften—about 5–7 minutes.

Chef Omar tip: Don’t rush this. This step is where the soup starts building its “wow, what IS that flavor?” foundation.

2) Bloom the tomato paste and spices

Add the tomato paste and your spices: paprika, curry powder, cumin, red pepper flakes, plus salt and pepper. Stir and sauté for 1–2 minutes.

This quick cook wakes up the spices and caramelizes the tomato paste just enough to deepen the flavor. Your pot should smell incredible right now. (If it doesn’t, add a pinch more salt—salt is a flavor megaphone.)

3) Simmer with lentils and beans

Add the lentils, black beans, vegetable broth, and bay leaves. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for about 25 minutes, until the lentils are tender.

4) Remove bay leaves and partially blend

Fish out the bay leaves (they’ve done their job). Use an immersion blender to partially blend the soup right in the pot—just a few pulses.

No immersion blender? Scoop 1–2 cups into a regular blender, blend, then return it to the pot. (Careful: hot soup is sneaky.)

This step makes the soup thick and creamy without cream. It’s basically soup sorcery.

5) Add kale and finish with lemon

Stir in the chopped kale and simmer for 1–2 minutes, just until it softens and turns a vibrant green.

Now squeeze in lemon juice to taste, stir, and give it one final seasoning check. Garnish with parsley if you want, then serve.

Cooking Tips for a Soup That Behaves

• If your soup looks too thick: Add a splash of broth or water and stir it out.
• If it looks too thin: Simmer uncovered for a few extra minutes, or blend a bit more.
• Want it spicier? Add more red pepper flakes or a dash of hot sauce.
• Don’t skip the lemon. If the soup tastes “fine but flat,” lemon fixes it. It’s like turning on the lights in a room.
• Kale feeling stubborn? Chop it smaller and give it an extra minute. Kale likes to be dramatic.

And if your soup looks a little “rebellious” before blending—totally normal. It’ll smooth out once you blend and stir. Soup has mood swings.

A Little Story From My Kitchen

This Black Bean and Lentil Soup became one of my go-to recipes after a week where everything felt chaotic—work, errands, and the classic “what’s for dinner?” panic at 6:12 PM. I threw lentils and black beans into a pot with whatever veggies I had, and when I hit it with that squeeze of lemon at the end… it tasted like I planned it.

Now it’s my reliable comfort meal—the one I make when I need something nourishing that doesn’t demand too much from me. Because dinner should not feel like a pop quiz.

FAQs: Black Bean and Lentil Soup

Serving Ideas That Make It Feel Like a Meal

• With crusty bread, garlic toast, or warm pita
• Topped with avocado slices or a dollop of yogurt (if you’re not strictly dairy-free)
• Sprinkled with chopped cilantro or parsley
• With a side salad if you’re feeling extra responsible

One More Bowl Before You Go

If you’re craving something cozy, nourishing, and secretly impressive, Black Bean and Lentil Soup is your answer. It’s the kind of recipe that fits real life—busy days, hungry families, and the occasional “I forgot to meal plan again” moment.

Make a big pot, squeeze that lemon like you mean it, and enjoy every comforting spoonful of Black Bean and Lentil Soup.

Keep the Comfort Going

If this Black Bean and Lentil Soup hit the spot, don’t stop here—your cozy-dinner era deserves an encore. Here are a few warm, filling favorites that bring the same “one more bowl, please” energy:

• Cozy Vegan Chili With Black Beans – Thick, hearty, and perfect for nights when you want something bold and spoon-worthy.
• Creamy Thai Coconut Red Lentil Soup – Smooth, cozy, and a little fancy-feeling (without any extra effort).
• Comforting Tuscan White Bean Soup – Classic, cozy, and the kind of dinner that makes sweatpants feel like a lifestyle choice.
• Sweet Potato Lentil Shepherd’s Pie – Warm, hearty, and basically a hug baked into a dish.

If you try this recipe (or any of these!), scroll down and leave a ★★★★★ star rating and a quick comment—your review helps other home cooks pick their next cozy favorite! ⭐⭐⭐⭐⭐

Black Bean and Lentil Soup

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• Author: Omar
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Black Bean and Lentil Soup is thick, cozy, and packed with flavor from warm spices, tender lentils, and hearty black beans. It’s a one-pot, weeknight-friendly soup that tastes even better the next day—perfect for meal prep and chilly nights.

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Ingredients

Scale 1x2x3x

• 2 tablespoons extra virgin olive oil

• 2 carrots, diced

• 2 celery stalks, diced

• 1 yellow onion, finely diced

• 2 garlic cloves, minced

• 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

• 1 cup lentils (green or brown)

• 1 can black beans, drained and rinsed

• 6 cups vegetable broth

• 2 bay leaves

• 2 cups chopped kale

• Lemon juice, to taste

• Optional garnish: chopped parsley

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Instructions

1. Sauté the veggies: Heat olive oil in a large pot over medium heat. Add carrots, celery, onion, and garlic. Cook until softened, about 5–7 minutes.

2. Add tomato paste + spices: Stir in tomato paste, paprika, curry powder, cumin, red pepper flakes, salt, and pepper. Cook for 1–2 minutes, stirring often.

3. Simmer: Add lentils, black beans, vegetable broth, and bay leaves. Cover and simmer for about 25 minutes, or until lentils are tender.

4. Blend: Remove bay leaves. Use an immersion blender to partially blend the soup (leave some texture).

5. Add kale: Stir in kale and simmer 1–2 minutes until wilted.

6. Finish: Add lemon juice to taste, stir, and serve warm. Garnish with parsley if desired.

Notes

No immersion blender? Blend 1–2 cups of soup in a blender, then stir it back in.

Make it thicker: Blend a little more or simmer uncovered a few extra minutes.

Make it thinner: Add more broth or water until it’s your favorite consistency.

Storage: Keeps well in the fridge for 4–5 days. Freezes well up to 2–3 months.

Greens swap: Spinach works great—stir it in at the end until wilted.

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

Nutrition

• Serving Size: 1 bowl
• Calories: 290 kcal
• Sugar: 6 g
• Sodium: 720 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 14 g
• Protein: 16 g
• Cholesterol: 0 mg