Lentil & Black Bean Soup

Lentil & Black Bean Soup

No Photo

Have you made this?

 Share your own photo!

Cynthia Huskins


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 vote

1 Hr
2 Hr



  • 16 oz bag
    black beans, rinsed-sorted-soaked

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

  • splash
    evoo or sunflower oil
  • 1 Tbsp
  • 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

How to Make Lentil & Black Bean Soup


    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!

Printable Recipe Card

About Lentil & Black Bean Soup

Dietary Needs: Vegetarian
Other Tag: Healthy

Show 4 Comments & Reviews

15 Sheet Pan Brussels Sprouts Recipes To Make Dinner Prep Easy

15 Sheet Pan Brussels Sprouts Recipes to Make Dinner Prep Easy

Kitchen Crew @JustaPinch

What's the easiest way to quickly prepare a healthy dinner? Make everything on a sheet pan! And what vegetable only gets tastier when roasted? Brussels sprouts! Random fact... did you...

22 Zucchini Recipes That'll Make You A Cooking Rock Star

22 Zucchini Recipes That'll Make You a Cooking Rock Star

Kitchen Crew @JustaPinch

Make the most out your summer cooking with delicious zucchini recipes. They'll make you a cooking rock star.

Starting The New Year With A Healthier Menu

Starting the New Year With a Healthier Menu

Kitchen Crew

January is a great time to reset eating habits and start the year with a healthier menu. Here are some recipes that are not only healthy but delicious. They'll definitely...