Lentil and Black Bean Soup

Lentil and Black Bean Soup

from thespruceeats.com
50 min
8 servings

Proof that low fat can be satisfying, this hearty and nutritious lentil and black bean soup is flavorful with plenty of seasonings and spices.

Ingredients

  • 2 teaspoons canola oil
  • 1 1/2 cups finely chopped onion
  • 1 large stalk celery, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 cup green lentils, rinsed and picked through
  • 2 (15-ounce) cans reduced-sodium black beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes
  • 4 cups fat-free, low-sodium vegetable broth, or chicken broth

Directions

  1. 1

    In a large pot, heat the oil on medium heat. Sauté onion, celery, and garlic until softened, about 4 to 5 minutes. Sprinkle cumin and chili powder, cook for 1 minute until fragrant.

  2. 2

    Add lentils, black beans, tomatoes, and broth. Bring to a boil, then cover and simmer for 25 minutes, or until lentils are tender.