Black Bean Lentil Soup Recipe Vegan Easy and Delicious

Looking for a hearty, nutritious, and completely vegan soup that warms you up from the inside out? This Black Bean Lentil Soup recipe is exactly what you need.

Packed with protein-rich black beans and lentils, this soup is not only filling but also incredibly flavorful. The combination of earthy lentils and creamy black beans, enhanced by aromatic spices and fresh vegetables, creates a comforting bowl that’s perfect for any season.

Whether you’re meal prepping for the week or looking for a cozy dinner idea, this vegan soup hits all the right notes.

Plus, it’s easy to make, budget-friendly, and suitable for all dietary preferences. You’ll love how versatile this soup is — enjoy it as is or customize it with your favorite add-ins.

Dive in and discover why this simple recipe could become your go-to comfort food!

Why You’ll Love This Recipe

This Black Bean Lentil Soup recipe brings together the best of both worlds: the hearty texture of lentils and the creamy richness of black beans. Not only is it vegan and gluten-free, but it also offers a complete protein profile, making it a fantastic meal option for plant-based eaters.

The soup is seasoned with a blend of spices like cumin, smoked paprika, and garlic, which add depth without overpowering the natural flavors. It’s also incredibly versatile — you can adjust the spice level, add more veggies, or even toss in some greens for extra nutrition.

Best of all, this recipe is straightforward and perfect for batch cooking. It freezes beautifully, so you can enjoy homemade soup anytime.

If you’re interested in other comforting soup recipes, check out our Clam Chowder San Francisco Recipe for a creamy seafood twist.

Ingredients

• 1 cup dried black beans (or 2 cans, drained and rinsed)
• 1 cup dried brown or green lentils, rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 can (14.5 oz) diced tomatoes, with juices
• 6 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (optional for heat)
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• Juice of 1/2 lemon or lime (optional for brightness)
• Fresh cilantro or parsley for garnish

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Ladle for serving
• Optional: Immersion blender (for a smoother texture)

Instructions

1. If using dried black beans, soak them overnight or use the quick soak method by boiling for 2 minutes and letting them sit for 1 hour. Drain and rinse before cooking.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing for about 5-7 minutes until softened and translucent.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning.
4. Stir in the ground cumin, smoked paprika, chili powder, and oregano. Cook for 1 minute to toast the spices, enhancing their flavors.
5. Add the black beans, lentils, diced tomatoes with their juices, and vegetable broth to the pot. Stir well to combine all ingredients.
6. Bring the soup to a boil, then reduce heat to low and cover. Let it simmer gently for about 40-50 minutes, or until the lentils and beans are tender. Stir occasionally to prevent sticking.
7. Check the soup’s consistency. If you prefer a thicker texture, use an immersion blender to blend about half of the soup, or mash some beans with the back of a spoon.
8. Season with salt and black pepper to taste. Stir in the fresh lemon or lime juice to brighten the flavors just before serving.
9. Garnish with chopped fresh cilantro or parsley and serve hot.

Tips & Variations

“For an extra boost of flavor, try adding a smoked jalapeño or chipotle pepper in adobo sauce during the cooking process.”

• Use canned beans and lentils to reduce cooking time — just add them in during the last 10 minutes to warm through.
• Swap out lentils for red lentils for a slightly sweeter, softer texture.
• Add chopped kale or spinach in the last 5 minutes of cooking for a nutrient-packed green boost.
• For a creamier soup, stir in a splash of canned coconut milk or your favorite plant-based cream.
• Serve with a dollop of vegan sour cream or avocado slices for added richness.

Nutrition Facts

Serving Suggestions

This soup shines served with a side of warm crusty bread or garlic toast, perfect for dipping into the rich broth. For a lighter meal, pair it with a crisp green salad tossed in a tangy vinaigrette.

For those who love a bit of spice, drizzle with hot sauce or sprinkle with red pepper flakes. You could also serve it over cooked quinoa or brown rice to make it even more filling.

If you want to explore other comforting vegan dishes, you might enjoy our Collard Green Casserole Recipes or the Costco Vegan Mushroom Stew Recipe.

Conclusion

This Black Bean Lentil Soup is a testament to how simple ingredients can come together to create a nourishing and delicious meal. It’s perfect for anyone looking to eat more plant-based foods without sacrificing flavor or satisfaction.

Not only is it a great source of protein and fiber, but it also offers comforting warmth that makes it ideal for chilly days or anytime you crave a wholesome bowl.

Whether you’re new to vegan cooking or a seasoned pro, this recipe is easy to customize and perfect for batch cooking. Experiment with the spices and vegetables to make it your own.

For more inspiring recipes that blend comfort and creativity, consider trying our Classico Sun Dried Tomato Alfredo Sauce Recipe or the indulgent Chocolate Heaven Cake Recipe. Happy cooking!

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