Can I use red lentils instead of green or brown?

You can, but red lentils break down more and will make the soup softer and thicker. Still delicious—just a different vibe.

Do I have to blend it?

Nope! Blending just makes it creamier. If you skip it, you’ll have a more brothy, rustic soup.

Can I use spinach instead of kale?

Absolutely. Add spinach at the very end and let it wilt for about 30–60 seconds.

How long does this keep in the fridge?

Stored in an airtight container, it’s great for about 4–5 days . The flavors get even better.

Can I freeze Black Bean and Lentil Soup?

Yes! Freeze in portions for up to 2–3 months . Thaw overnight in the fridge and reheat gently on the stove.

3 Easy Steps to Perfect Black Bean and Lentil Soup

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.

Ingredients

Scale

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

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.
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.
Simmer: Add lentils, black beans, vegetable broth, and bay leaves. Cover and simmer for about 25 minutes, or until lentils are tender.
Blend: Remove bay leaves. Use an immersion blender to partially blend the soup (leave some texture).
Add kale: Stir in kale and simmer 1–2 minutes until wilted.
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