Quick way to grow 7-Protein Packed Black Bean and Lentil Soup
This hearty black bean and lentil soup is a quick and easy way to get a significant protein boost. It's perfect for a satisfying and healthy weeknight dinner.
Equipment
- Large Pot or Dutch Oven
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 15 oz black beans, rinsed
- 1 cup brown or green lentils, rinsed
- 4 cups vegetable broth
- 14.5 oz diced tomatoes
- 1 medium diced onion
- 2 cloves minced garlic
- 1 tbsp chili powder
- 1 tsp cumin
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preparation
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, chili powder, and cumin, and cook for an additional minute until fragrant.
- Add the rinsed black beans, lentils, vegetable broth, and diced tomatoes to the pot.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
- Season with salt and pepper to taste, and serve hot.
Notes
For extra flavor, you can add a bay leaf while simmering and remove it before serving. A squeeze of lime juice before serving will brighten the flavors even more. This soup can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.