lentil & black bean soup

★★★★★ 1 Review
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By Cynthia Huskins
from Mebane, NC

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!

★★★★★ 1 Review
serves 12+
prep time 1 Hr
cook time 2 Hr

Ingredients For lentil & black bean soup

  • SOAK BLACK BEANS
  • 16 oz bag
    black beans, rinsed-sorted-soaked
  • THE TRINITY - YUM!
  • 2-4
    celery stalks, chopped or diced
  • 1 lg
    onion, chopped or diced
  • 3 lg
    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
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How To Make lentil & black bean soup

  • 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!

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