Ingredients
Scale
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 1/2 tsp smoked paprika
- 1/2 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
- 1/4c cilantro
- salt and pepper, to taste
- olive oil
Instructions
- 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.
Notes
*Gluten free notes: Be sure to check that your broth is gluten free. I like Pacific Naturals brand.