Lentil & Black Bean Soup Recipe

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Lentil & Black Bean Soup

Cynthia Huskins

By
@newgourmet

I tried several recipes and finally "landed" on this one that - while very basic - combines what I liked from four or five others. This is a hit with the entire family! My vegetarians and even my meat-eaters love it and it is easy, inexpensive, and never goes to waste!!! This one is often requested by the kids & the in-laws!


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Comments:

Serves:

12+

Prep:

1 Hr

Cook:

2 Hr

Ingredients

SOAK BLACK BEANS

16 oz bag
black beans, rinsed-sorted-soaked

THE TRINITY - YUM!

2-4
celery stalks, chopped or diced
1 large
onion, chopped or diced
3 large
carrots, julienned - small

NOW, FOR THE FUN...

splash
evoo or sunflower oil
1 Tbsp
cumin
1-2 Tbsp
parsley flakes
1-2 Tbsp
chives, dried
64 oz
vegetable broth
64 oz
water (more as needed)
16 oz bag
lentils, rinsed & sorted
1 c
long grain brown rice

Directions Step-By-Step

1
START EARLY!!!
Start with the black beans - soak them according to the instructions on the bag. I enjoy the manual prep-work of the trinity, so by the time I'm ready for the beans, they've had more than enough time to soak!
2
THE TRINITY: Celery, Onion, Carrots
My daughter does not like celery and I'm not so crazy about onion, so I dice those very small so neither of us can tell the difference while we are eating! So, chop them to your preferred sizes! As for the carrots, if you want a "cheat", buy the bag of julienned carrots in the produce section, rinse & go!
3
In your large stock pot or dutch oven, saute' the celery, onion, and carrots in oil, over medium heat, until onions are clear.
4
Add cumin, parsley, chives. (You'll notice I do not add salt/pepper while cooking. We add this at the table as desired.)
5
Add broth & water. Bring to boil.
6
Add lentils & black beans.
7
Reduce heat to medium-low. Simmer all day, stirring occasionally.
8
An hour or so before serving, cook the rice, separately, according to instructions. When tender, add to soup. (I do this to preserve the soup broth & ensure my rice is tender enough!)
9
Allow to soup to cook/simmer for another 30 minutes or so. Serve with cornbread, toast or crackers. I have one child who eats it (& everything else) with sour cream, one who eats it with shredded cheese, and another who eats it with salsa! My husband likes a little bit of spice, so he adds jalapeno peppers - to avoid adding salt!

Typically, I do not like left-overs; however, THIS IS GREAT the next day!!! If it is too thick, add more broth & heat over medium for 20 or so minutes and you're set! Delicious!

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy