Description
A quick and hearty black bean and lentil soup packed with protein and fiber, perfect for a weeknight dinner.
Ingredients
Scale
- 1 cup black beans, cooked
- 1 cup lentils, rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat until shimmering, then add onions.
- Add diced onions and garlic; sauté until soft.
- Add carrots and bell pepper; cook for another 5 minutes.
- Stir in the cooked black beans and lentils.
- Pour in the vegetable broth and add cumin, chili powder, salt, and pepper; bring to a boil.
- Reduce heat and simmer for 25-30 minutes until lentils are tender.
- Adjust seasonings as necessary; serve hot with cilantro if desired.
Notes
Garnish with a drizzle of olive oil or a dollop of yogurt for added richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg