This soup has a delicious smoky flavor, mild enough for young palates and complex enough for grown-ups. It is full of veggies and can can be made vegan by using vegetable broth instead of chicken broth. I was inspired by a delicious recipe I saw on Cookin’ Canuck a while back, and adapted the recipe to suit my own tastes. I used fire-roasted tomatoes, a bit of chili powder, a pinch of cumin, and cilantro. It was delicious!
If you’ve never bought lentils before, the packaging varies brand to brand–some call them brown lentils, others call them green. I purchased brown-colored lentils that were labeled “green lentils.” You’re not necessarily looking for French green lentils, you just don’t want red/orange lentils. Make sense?
This soup freezes well and is smashing with a hot grilled sandwich alongside it. Happy New Year! May the anti-gluttony begin!
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1½ tsp smoked paprika
- ½ tsp chili powder
- pinch cumin
- 1 (14.5oz) can diced fire-roasted tomatoes
- 1c brown or green lentils (not red)
- 4c vegetable or chicken broth
- 3c water
- 1 (14.5oz) can black beans, drained and rinsed
- ¼c cilantro
- salt and pepper, to taste
- olive oil
- Add a drizzle of olive oil to a large soup pot or Dutch oven. Heat oil over medium heat, then add onion and celery. Cook, over medium heat about 5-6 minutes, or until veggies are beginning to soften. Add garlic, smoked paprika, chili powder, pinch of cumin, and a little salt and pepper and cook 1 minute more.
- Stir in tomatoes and their juices, lentils, broth, and water. Increase heat to medium-high and bring soup to a boil. Reduce heat to a simmer and cook 30-35 minutes, or until lentils are tender. Remove from heat, stir in half of the black beans, and cool about 10 minutes.
- Transfer about half of the soup to a blender or food processor. Pulse until combined but not completely smooth. Pour mixture back into the soup pot. Stir in remaining black beans, cilantro, and salt and pepper to taste.
Adapted from Cookin’ Canuck