Black Bean Lentil Soup

Despite it being mid May, today was cold, wet and grey and has left me craving something warm and hearty. Like a stew or soup. I usually fall back on my Thai red curry coconut soup but I wanted something different.

I recently rediscovered my love for lentils and found this recipe. It’s easy to make, hearty, minimal ingredients which I had in my pantry- and always tend to have in my pantry.

Initially, looking at the spice list, I was concerned it might be too much for my husband as he’s not a fan of spicy food. He actually enjoyed it – warming without the spice burn.

  • Prep time 10 minutes
  • Cook time 30-35 minutes
  • Servings: 5-6


  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 yellow onion diced small
  • 2 carrots peeled and diced small
  • 1 can diced tomatoes (15 ounce can)
  • 1 cup dried lentils
  • 1 can black beans drained (15 ounce can)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 4 cups vegetable broth
I love taking pics of spices!


  1. In a large pot add olive oil and sauté garlic for one minute.
  2. Add diced onions and carrots and continue to sauté until onion is tender, approximately 5 minutes.
  3. Add the remaining ingredients, stir and cover.
  4. Bring to a boil over medium heat, reduce heat to a simmer and cook until lentils and carrots are tender, approximately 25 to 30 minutes.


Calories: 171kcal |Carbohydrates: 29g | Protein: 10g |Fat: 2g | Saturated Fat: 1g |Sodium: 640mg| Potassium: 510mg |Fiber: 11g | Sugar: 4g | Calcium: 47mg | Iron: 3mg


One comment

  1. […] for anyone who says they don’t like lentils, they need to try this! It’s not like the lentil soup I made the previous week which, delicious, you do need to like lentils to really enjoy […]


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