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Black Bean and Lentil Soup

This black bean soup is wonderful!!! There are so many amazing spices and if you really let it cook slowly, it really gives the flavor profiles a chance to evolve. Make this soup personal by adding some extra special cheese. Cotija cheese would be a great addition as well as Manchego!


MORE SATISFYING SOUPS!!!

https://handychefblog.com/2020/02/lasagne-soup
https://handychefblog.com/2020/01/chicken-noodle-soup
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Hearty Black Bean and Lentil Soup


  • Author: Handy Chef
  • Prep Time: 5 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 Servings

Description

A hearty soup filled with beans and lentils. You can make this soup even more over the top by adding some fun toppings like salsa or pico, sour cream, and a variety of cheeses. 


Ingredients

4 cups vegetable or chicken broth
2 cups water
3 cans black beans rinsed and drained
1 cup corn
1/2 cup lentils
3 tsp ground cumin
3 tsp onion powder
2 tsp granulated garlic
2 tsp chili powder

***if you have onion, chop and cook 1/4 cup onion and add it to the soup with the lentils


Instructions

  1. In a large stock pot add black beans, broth, and spices. Cover and cook on low heat for 45 minutes, stir periodically.
  2. Add lentils and water, continue to cook on low for 45 minutes.
  3. Ladle 2 cups of beans with liquid into a measuring cup. Allow cooling time if possible. Pulse in a food processor until beans have reduced in size and liquid has combined with beans. Return mixture to pot.
  4. Add corn and continue cooking on low for 10 minutes.
  5. Add salt and pepper to taste.
  6. Add desired toppings.

Notes

*If you find that your beans are drying out…Add a bit more water or broth at a time, continue the cooking process. 

For the topping I used fresh cilantro, salsa, cheddar cheese, and sour cream.

  1. […] Soy Chorizo Stuffed Mushrooms Black Bean and Lentil Soup […]

  2. Sharon says:

    This will be my dinner this week. Hopefully, I can find the Lentils.

3

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