Description
A hearty and nutritious dish packed with flavor, rich in plant-based protein from black beans and lentils.
Ingredients
- 1 cup dried black beans
- 1 cup dried lentils
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 bay leaf
- 4 cups vegetable broth
- 2 cups water
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Rinse the dried black beans and lentils under cold water to remove any dirt or debris.
- Place the rinsed black beans and lentils in a large bowl and cover them with water. Let them soak for at least 6 hours or overnight.
- After soaking, drain the beans and lentils and set them aside.
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion to the pot and sauté for 5-7 minutes, stirring occasionally, until the onion becomes translucent and slightly golden.
- Add the minced garlic to the pot and sauté for another 1-2 minutes, until fragrant.
- Add the chopped carrot and celery to the pot and cook for another 5 minutes, stirring occasionally, until they begin to soften.
- Stir in the ground cumin, smoked paprika, ground turmeric, black pepper, and salt. Cook for 1 minute to allow the spices to release their aromas.
- Add the bay leaf to the pot and pour in the vegetable broth and water.
- Stir in the diced tomatoes, including their juices, and bring the mixture to a boil.
- Once boiling, reduce the heat to low and add the drained black beans and lentils to the pot.
- Stir everything together and cover the pot with a lid.
- Simmer the soup for 45-60 minutes, or until the black beans and lentils are tender and fully cooked, stirring occasionally.
- Check the soup occasionally and add more water if it becomes too thick.
- Once the beans and lentils are cooked, remove the bay leaf from the pot and discard it.
- Stir in the lime juice and chopped fresh cilantro.
- Taste the soup and adjust the seasoning, adding more salt or pepper as desired.
- Serve the soup hot, garnished with additional cilantro if desired.
Notes
Soaking the beans helps reduce cooking time. You can use canned beans if short on time.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican