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Smoky Black Bean and Lentil Soup

  • Yield: 4-6 1x


  • 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


  1. 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.
  2. 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.
  3. 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.


*Gluten free notes: Be sure to check that your broth is gluten free. I like Pacific Naturals brand.