A meatless, one-pot meal packed with superfoods.
Hey there, it’s Gale! I don’t know about you, but I’m always looking for easy wins in the kitchen—healthy, hearty, and budget-friendly meals that come together without a ton of effort. That’s why this black bean and lentil soup is one of my forever favorites. It’s one of those one-pot wonders I come back to week after week, especially when I’m trying to eat clean, save money, or just make something cozy and comforting without reaching for takeout.
This bowl is packed with plant-based protein, fiber, and bold flavor—aka everything I want in a meal that feels like it took all day but actually didn’t.
Why You’ll Love This Healthy Soup
Besides being totally vegan, this soup is a weeknight lifesaver. It’s ready in under 45 minutes, made with pantry staples, and tastes even better the next day (hello, meal prep magic). Garlic, cumin, chili powder, and a pinch of crushed red pepper give it just the right amount of spice without blowing your taste buds off.
Perfect for Meatless Monday, post-gym refueling, or whenever you want something that’s both nourishing and satisfying. It’s even gluten-free and freezer-friendly, so double the batch and thank yourself later.
What You’ll Need for My Black Bean and Lentil Soup
Here’s everything I toss into the pot:
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 1 yellow onion, diced small
- 2 carrots, peeled and diced small
- 1 (15-ounce) can diced tomatoes
- 1 cup dried lentils
- 1 (15-ounce) can black beans, drained
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- ½ teaspoon crushed red pepper (optional, but I like a little kick!)
- 4 cups vegetable broth
How to Make This One-Pot Lentil Soup
Here are the super simple steps for making this healthy soup:
- Heat olive oil in a large pot. Add garlic and sauté for about a minute until fragrant.
- Toss in your onion and carrots and cook for 5 minutes, until the onions are soft.
- Add the rest of the ingredients, stir well, cover, and bring to a boil.
- Once it’s bubbling, lower the heat and let it simmer for 25–30 minutes, or until the lentils and carrots are tender.
- Give it a taste, adjust your seasoning, and boom—vegan comfort food in a bowl.
Reader Q&A: Black Bean and Lentil Soup Edition
Q: Can I freeze this soup?
Absolutely. Just let it cool completely and freeze in individual portions. Thaw overnight in the fridge and reheat whenever you need a quick dinner.
Q: Can I make it in a slow cooker?
Yep! Throw everything in the slow cooker and cook on low for 6–8 hours or high for 3–4. It’s a great slow cooker lentil soup option.
Q: Is it spicy?
It’s got a little warmth from the chili and red pepper, but nothing wild. Adjust the spice to your liking—I won’t be offended!
Q: Can I use canned lentils instead?
Sure, just shorten the cook time and cut back a bit on the broth. But dried lentils really soak up all the flavors and give a better texture.
Q: What goes well with it?
I love this soup with a slice of avocado toast, a crunchy cucumber and tomato salad, or just a warm hunk of crusty bread.
Final Thoughts
This high-protein vegan soup is everything I want in a weeknight meal: simple, affordable, nourishing, and full of flavor. Whether you’re living that plant-based life or just trying to eat more clean meals without spending hours in the kitchen, this black bean and lentil soup is a recipe worth bookmarking.
If you make it, let me know how it turns out! I’m always happy to hear what you’re cooking up.
Stay cozy,
💛 Gale
Protein Packed Black Bean and Lentil Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves minced
- 1 yellow onion diced small
- 2 carrots peeled and diced small
- 15 ounces diced tomatoes can
- 1 cup dried lentils
- 15 ounces black beans can, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 4 cups vegetable broth
Instructions
- In a large pot add olive oil and sauté garlic for one minute. Add diced onions and carrots and continue to sauté until onion is tender, approximately 5 minutes. Add the remaining ingredients, stir and cover.
- Bring to a boil over medium heat, reduce heat to a simmer and cook until lentils and carrots are tender, approximately 25 to 30 minutes.
Notes
Nutrition Information
Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms
You’ll Also Love These Healthy Soup Recipes…
- Instant Pot Green Detox Soup – A clean, green way to start the week.
- “Flush the Fat Away” Lentil and Vegetable Soup – Light, nourishing, and delicious.
- Slow Cooker Sweet Potato and Kale Soup – A cozy crowd-pleaser.
- Skinny Quinoa Skillet Supper – One pan and tons of flavor.
- Chickpea and Tomato Salad – Quick, fresh, and protein-packed
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Delicious soup. I made it for lunch today. Had a bit of kale still in the garden so tossed some finely diced in as well at the last. Feeling very health eating this.
These instructions seem incomplete. Stops on step 2. Reading on my phone. Help.
Hi Alex, there are only two steps.
This soup was so good. I did add a handful of spinach, corn and celery, but it does not need any meat. I have been making small batch soups instead of buying canned for lunch. This fits the bill!
Thanks for the feedback, Kathy! Please leave a review when you get a minute.
This soup is AMAZING! So easy to fix and tasty. My 11 month old loved it and I feel like a good mom feeding it to him. Thanks!!!!
Can I use dry black beans instead of canned n how would I do that?
lea, Yes, you can use dry beans. Cook your beans according to the package instructions. Then, simply follow the soup directions using the cooked beans. 🙂
Couldn’t find nutritional information. Must be going blind
Hi Jim!
The nutritonal information can be found at the very bottom of the recipe card. Here’s the info for this particular recipe: Serving: 1cup (approximately) | Calories: 171kcal | Carbohydrates: 29g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 640mg | Potassium: 510mg | Fiber: 11g | Sugar: 4g | Vitamin A: 2979IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 3mg | SmartPoints (Freestyle): 5
Hope that helps! 🙂
This was AMAZING! Easy, quick and DELICIOUS!
this soup is delish! I did add 1/3 cup of Nutritional Yeast which made it even better!
The lentils are from a bag right? Not canned…
Yes, from the bag.
Hi, are the lentils in this recipe cooked or uncooked? I used cooked lentils. Not sure if the measurements are accurate.
When you add the lentils they should be uncooked.
What vegetable can I use instead of carrots?
Blythe, Hands down, cubed sweet potato. I use sweet potato any time I’m out of carrots.You’ll love the soup!
What Would You serve this with?
This soup would be delicious with a half sandwich or just a simply slice of crusty bread!
This is so good and it fills you up. Very tasty indeed!
Incredible recipe! Lentils are seriously so underated. I bet leftovers will be even more delicious! I added baby spinach towards the end of cooking since I had some in the fridge.
do you think this would freeze well if I made a double or triple batch?
We haven’t tried freezing this particular recipe, but don’t see any reason why it wouldn’t freeze well.
I have frozen this soup with great success for a quick work meal ☺️
I have made this several times and it freezes well.
Have you tried slow cooking this soup ?
Elaine, I haven’t just because it takes so little time to cook on top of the stove. I used Sprouted Lentils the other day and just stired them in about 5 minutes before removing from the heat. I also added in 1/3 cup of dry quinoa, before cooking. That added a little more protein to the recipe. Keep us posted if you decide to try it in the slow cooker. 🙂
Yes, would like to make this in the slow cooker. Has anyone tried it?
Amy, this recipe would definitely work in the slow cooker. 🙂
How long got the slow cooker
Elaine, In a slow cooker, turn to low and cook 6-8 hours or until carrots are tender.
What type of lentils should I use? Red or green
You can use either red or green lentils.
This is extremely delicious and very easy to make! My husband and I love it! Thank you and God bless you!
Ness, Thank you so much for the feedback and kind words! 🙂
Is the olive oil necessary for detox or could I just saute the garlic and onions in vegetable broth?
Mary, Vegetable broth or water is fine. 🙂
I tried this in pressure cooker, and it turned out awesome. Just some variations. I cooked beans in pressure cooker and the all veggies in recipe including additional spinach & zucchini in a pot. Then added the beans to the pot and gave a boil to mix all together. Everything from start until the end was done in half an hour. YUM recipe! Thanks
We’re so glad to hear you enjoyed the Black Bean and Lentil soup – and you were able to use a pressure cooker! Great idea!
How long in the pressure cooker?
Hi Mike! This recipe should take about 15 minutes in a pressure cooker!
This is my first recipe post of the numerous dishes I have prepared. The recipe is a keeper. Absolutely delicious with the perfect blend of spices. I added an extra clove of garlic, one stalk of celery and another can of charro beans. Since we live in Mexico and receive fresh produce daily, we substituted the canned tomatoes for fresh tomatoes. We liked the thickness and thought we were eating chili with ground beef. Thank you! Will share with friends and family!
Best!
We’re so glad to hear how much you enjoyed the recipe, Linda! I love garlic and also add extra to almost all recipes. Thank you for sharing your success!
What brand of lentils should i use
Jayme, I used “simple truth” organic green lentils. However, the brand isn’t so important. I like green because they are super high in fiber.
I have to watch my saturated fats – what ingredient(s) should I skip?
Elaine, One serving has 1 gram of saturated fat. Try using 2 tablespoons water instead of olive oil. 🙂
My boyfriend and I are trying this cleanse for this first time and we did this soup first since we thought it was a good transition from eating regular food! Kept me full all day and had a nice but subtle kick!
Maria, That’s great! 🙂
How is this 7 smart points? Seems like 0 to me
Hi! The Smart Points are not the current Freestyle points. We are in the process of converting all of our recipes to the new points system!
I topped it with light sour cream and cilantro. I ate the whole pot myself.
This was great! I made it as is and it was perfect.
Nicole, YEAH! So happy you enjoyed the recipe. 🙂
So easy to make and delicious. I added a handful of spinach to mine.
Great idea! Glad you enjoyed the recipe!
If you were to use dry black beans instead of canned, how long would it take to make this soup in the Instant Pot? Thanks!
Hi Deborah, dried black beans take 20-25 minutes in the Instant Pot. Place all ingredients in the Instant Pot, substituting 1/2 cup dried black beans for canned black beans. Keep in mind that dried beans will increase in volume (about double) when cooked, so you will need to add an additional cup of broth to compensate. Be sure that the inner pot of your Instant Pot is not more than a little over 2/3 full because the liquid will expand during cooking as well, and you don’t want to risk injury during the cooking process. Set Instant Pot to manual, high pressure for 20-25 minutes. Be sure to use the natural pressure release method, since the beans are gaseous, and there is a substantial amount of liquid that could spray out if you use the quick release method. Enjoy!
Really good soup but why is it 7 Freestyle points.
Hi Freda, this recipe should only be 1 point!
Agree, this should be 0-1 Freestyle point. The only ingrediant of 1 tblspn of Olive Oil= 4 points, the rest is 0 points. So, actually, yeah! Can’t wait to try!
Hi Leslie! This recipe should only be 1 point!
Really delicious soup.
Just checking — I used red lentils instead of the green lentils — is this ok? as I noticed you say you use green lentils because they are super high in fibre. How do the red lentils fare in the fibre stakes?
I also added bean sprouts, turmeric and curry leaves. Thanks.
Yes, it’s definitely okay! The red lentils will be slightly lower in fiber (15 grams per cup) than green lentils (16 grams per cup), and will disintegrate if cooked for a long time, but you can certainly substitute them.
Has anyone added corn to this recipe?
Emily, You certainly could add corn.
What vegetable broth do you in order to keep the recipe serving only 228 mg of sodium? Thanks
Hi Wendy, we always recommend using your own homemade vegetable broth if possible. Otherwise any low-sodium broth will help keep the sodium down.
I make your delicious recipe all of the time and LOVE IT. Today I noticed that we only have chicken broth (sigh) and I can’t get to the store. Any idea if this will alter the taste (for hubby who is not vegan). Thank you 🙂
Hi Debbie, Thank you for being a loyal recipe maker. 🙂 That should not affect the taste to any noticeable degree. Enjoy!
Love this soup so delicious I add spinach and celery yum!!!
We’re glad you love the recipe!
This was so easy and so good! I needed to find a recipe for my green lentils. Thank you!!
Awesome Wanda! We’re happy to hear that you loved it!
This was really good! Didn’t have Black beans, so I used Pinto beans instead. I also added Kale into this the last 5 minutes. My 7 year old loved it, she had seconds and asked to take more for lunch today. Thank you!
Great, Carrie! We’re happy to hear that everyone loved it! 🙂
I cannot use any tin food what is the weight of dried beans should I use thanks
You will need to cook the beans before adding them to the recipe. Once cooked, you will need about 15 ounces of beans (a little over one cup) to substitute for one can of beans.
Just made this recipe! Simply delicious ! Somewhat on the thick side, do you think adding coconut milk a good idea? This would be excellent on rice as well!
We’re glad you enjoyed this recipe, Noel! You could definitely add a little coconut milk to thin the recipe and make a creamy option.
This soup was absolutely delicious! I am not a vegan or vegetarian, but would be totally satisfied to eat it as is. I did add a handful of diced smoked sausage to my bowl before adding the soup and it gave it just one more layer of flavor. The only thing I will change next time I make it is to reverse the garlic and onion/carrot cooking order. I have a hard time judging the oil temp and garlic tends to burn easily. Thanks for sharing.
We’re so glad to hear you love the recipe, Jacque! Adding the smoked sausage sounds yummy!
This is amazing and so easy. Added tofu for some added protein and topped with vegan cheddar cheese
Glad you enjoyed the recipe, Neil! Thanks for the great tips!
This looks really tasty. Do you have any suggestions for flavoring this soup for someone who needs to avoid onions and garlic.
Lorraine, It will be fine without either. You may want to slightly up the spices.
I rarely ever leave reviews on recipes but this one was SO good I just had to. The only adjustment I made was adding celery, kept everything else the same. This soup is absolutely delicious and one of my new favorites for sure! Thank you for sharing!
We’re glad to hear you love the recipe, Alyssa!
I’ve made this several times and it’s amazing! I omit the oil and use more cumin but have yet to get 8-1.5 c servings but certainly not complaining!
I just finished making this soup. It is delicious!!!!! I followed your recipe and it came out perfect. I will definitely be making it again.
We’re glad you loved the recipe, Marie!
This soup is absolutely delicious! Sometimes I make a few swaps to change it up a little bit. I roasted some red peppers in the oven then chopped it up and used those instead of carrots. One time I didn’t have any lentils so I just threw a large can of hominy in there and that was delicious! This soup is super customizable and always delicious and very healthy.
We’re glad you love the recipe, Ashley! Thanks for the tips!
DELICIOUS! Definitely a keeper!
(I added a handful of frozen corn)
That’s great, Holly! We’re so happy that you enjoyed it!
I didn’t add carrots, as I forgot to get some. I did add extra cumin and cilantro to the soup, and added vegetable broth instead of water. I feel so full! This is spicy like we like, and excellent with the tomatoes in it! Definitely will enjoy this again! Hard to find a good lentil soup recipe. This one takes First place!!!!
Glad to hear you loved the recipe, Julia!
I found this just ok. I used red lentils. I added some lime juice, but it still seems like it’s missing something.
Please feel free to add your own spices and seasonings to fit your personal preference.
LOVED this recipe! Hearty and delicious along with healthy. How great is that? I did make few additions. I added spinach and also 1/2 tsp smoked paprika. Delicious!
We’re glad you loved the recipe Diane!
I made this the other day. It is the best lentil recipe I have ever came across. The spices used are perfect. I did add to it a bit though. I added a green bell pepper, two more carrots than called for, and two jalapeño peppers deveined and seeded. I will be making this again. This is a keeper!!!
Gaylon, Love the tips! Thanks so much for the feedback.
This recipe is awesome and extremely flexible if adding additional ingredients. I prepare mine with 1/2 cup of quinoa, 1lb of lean ground turkey, and 1 additional cup of vegetable broth, tastes so good and extremely filling!
Josh, Great! I’m so happy you enjoyed the soup. It’s one of my favorites. 🙂
This got rave reviews from my entire family. Perfect meal for our Shelter-In-Place pantry. I cooked this all day in my slow cooker. It was perfect. In addition to the spices listed, I added more garlic, some garlic powder, Italian seasoning, nutritional yeast, and I was out of veggie broth so I used a teaspoon of Trader Joe’s Chickenless Seasoning. I omited the salt and probably used 4-5 cups of water. Oh, and I added celery. This is a keeper for sure. Thank you. 🙂
That’s so awesome, Aimee! We’re happy to hear that you and the family enjoyed it. Sounds delicious! 😀
This soup is so tasty! I followed the recipe exactly. It’s just the right amount of spice and is so good. Thanks for this. I’ll be making it a lot as we love soup dinners.
Barb, I’m so happy you enjoyed the recipe. 🙂
Gaylon, Sounds like good additions. YUM! 🙂
Question, can this recipe be made in a slow cooker?
Yes! You can follow the directions as written, and instead cook on low for about 6 hours or on high for 3 hours on high.
This was delicious! I made it for my work lunches a week ago. Definitely a keeper!
We’re glad you loved the recipe, Barbara!
Can you use brown lentils?
Kelsey, You sure can!
What is the serving size?
This recipe yields approximately six 1 1/2 cup servings. Enjoy!
Looks to be a delicious, easy meal. I have one question: I see your recipe serves 8, but for calorie tracking purposes what constitutes a serving size? Thank you.
Hillary, About 1 cup.
Hello! Want to make this recipe but I’m just learning how to cook. What temp when sautéing garlic, onion carrots etc should I have it on if cooking on stove? Ty in advance 🙂
Medium is always a great temp for sauteing!
This was delicious. I used a cup of dried green lentils which took about 50 minutes to cook so I had to adjust the time. I’m assuming because it took longer to cook I had to add about 2 cups of water. I also added chopped kale after cooking the soup was cooking for about 30 minutes or so. It turned out really tasty though!
Lynn, I love the chopped kale addition. YUM!
This soup is the best! I never thought I would like lentils in soup but it was great. I became a vegan for health reasons and so far this is the best soup I’ve tasted. Even my daughter who never likes my food flavor ( she’s a vegetarian) said it was good and went back for seconds!
We’re glad you and your daughter love the recipe, Laura!
It says that this makes 8 servings. What is the serving size?
Shawn, The serving size is approximately 1 – 1 1/2 cups.
Has anyone tried freezing this recipe? We love it so much I try to have some on hand through the week. How long will this keep in the refrigerator? Thank you for sharing this recipe!
Susie, I’m so happy you love the recipe. YES, you sure can freeze this soup, I make it all the time and always freeze leftovers. YUM!
Hello! I was hoping to get some clarity regarding the nutrition information! In the post it says this is 248 calories, but the nutritional information at the bottom states it is 171 calories. Are these just for different servings sizes? If so could you share what serving size the nutritional information is based on? Thank you! Can’t wait to try this tonight!
Madelyn, That was a typo. The calories are 171 for one cup of soup. Please see the note regarding serving size and calories.
So tasty! So easy! I only put a dash of the crushed red pepper in this time making to reduce the heat for my 5 year-old and he ate it up (topped with grated parmesan, which is delish)! This is a great staple recipe, thank you!
Holly, I’m so glad you enjoyed the recipe. Thanks for the feedback.
Just made this recipe! I wanted it to be a little spicier so I added a little more spice, I also did 2 cups of broth and 2 cups of water (because I don’t like a strong broth flavor) and it’s delicious! So easy to make. Thank you, I think this is going to be a regular in our house.
We’re glad you loved the recipe, Teja!
I made this last night for dinner and I’m having it for lunch today – it is absolutely fantastic! I added chopped celery and cubed potatoes and topped it with some shredded cheese and light sour cream. So good and perfect for a snowy day, thank you so much for the recipe!
Mia, Great tips! I’m so happy you enjoyed the soup. 🙂
This soup has become a weekly staple! delicious and full of flavor!!! Normally make it for meatless Monday but adding chicken and doubling the recipe for this week …. smells delicious on this snowy Super Bowl Sunday! Nice knowing dinner is ready for a few nights 🙂
Judy, Thank you so much for the feedback. You’re right, perfect day for a big bowl of Black Bean and Lentil Soup. Please leave a review when you get a minute.
This soup was super delicious. I loved it and will definitely make it again! Only problem was trying to not eat too much in one sitting! Thank you for a very tasty recipe!
Mary, YAH!!! Thank you for the feedback.
I wasn’t sure I would like this. And I didn’t. I LOVE IT! Even my hubs, who doesn’t care for beans, loves it every time I make it, which has been about 3 times a month. I make a pan of cornbread to go with it, and since the predominant flavors are chili and cumin, it is absolutely amazing with the cornbread. It freezes beautifully, and it is a keeper!
Deb, YEAH! Thanks so much for the positive feedback.
I forgot to say that I have cancer, and I found this searching for super healthy recipes. This one is a true winner, packed with protein and nutrients. Beans and lentils? What’s not to love?!
Deb, Thank you so much for the feedback. Best to you! 🙂
This recipe is a keeper!! Thank you for sharing.
Sorry, I forgot to rate. Five stars all the way!!
Thank you so much, Kim, for the review.
I modified recipe out of necessity. I wanted lentil soup for lunch so made do with ingredients I had. I used 15 oz can of tomato sauce instead of tomatoes; I used red lentils instead of green. I used “Better than Boullion vegetable base instead of vegetable stock. This soup still came out great. The red lentils do break up, but it doesn’t alter flavor. I grated some Parmesan cheese over the top to add a bit of protein and calcium. It was SO GOOD. Thanks for the recipe. Generally I like to follow to the letter, but it’s nice to be able to improvise when you have to.
I only had chicken bone broth, and I also add more one more garlic clove, I rib of celery, half of a red bell pepper diced and fire roasted tomatoes. It smells delish!
I can’t have oil and I’m having to keep track of calories atm. How much would that be without the oil for each serving size? 1 1/2 cups for the 8 servings. I read all the comments and seriously can’t wait to try this. Thank you 😊
Denise, Got it!
If the olive oil is removed from the recipe, and considering there are 8 servings, the saturated fat will be reduced by approximately .2375 per serving. So, it’s not really enough to calculate since the entire recipe calls for 1 tablespoon of oil.
Hope this helps.
I love this recipe! We are vegetarian and I’m always looking for a quick and easy meal that is actually filling. This is one of the few recipes I have found on the internet that is on its way to becoming a house staple. So easy to make with just a few pantry items. And delicious! (I did add double the chili flakes and 3 tablespoons of heavy cream to the pot) Thank you! I hope to try more recipes from this website soon.
Teja, Thank you so much for the feedback. I’m so happy you enjoyed the recipe.
Just to confirm is it one can of black beans or 2? 1 can drained is approx 230g. Thanks
It’s one can black beans. 🙂
Very flavorful quick and easy….perfect! thanks added some turmeric just because I try to add it to everything with pepper for inflamation
This was excellent! I just had the leftovers for lunch, and it was even better having sat overnight. I did not change anything, followed ingredients and instructions exactly as is written. It’s an incredibly easy recipe, and excellent tasting soup.
Thank you so much for the feedback. Sara, Please leave a review if you get a minute.
Best recipe out there for plant-based refried beans of course I had to modify it by using two jalapeños and one and a half times all spices except for salt forgot it was in the Insta pot so it sat on warm for 52 minutes instead of the 25 and the quick release, this caused the beans to absorb more liquid and I did not have to add any liquid whatsoever to the beans after Mashing them could not bring myself to toss the liquid so I’m drinking it it’s a wonderful high-protein broth.
Best Lentil soup recipe I have tried and so easy! Winner Winner Lentil Dinner!
Thank you Stephanie for the feedback. Love you rhyme. 🙂
Very good. I made this in my Instant Pot. I pressure cooked dried black beans for 18 minutes then sautéed and added the remaining ingredients with a diced sweet potato and carrots. Second pressure cook for 9 minutes. I will make this again. Thanks for the recipe.
Hi Teri, Good idea using an instant pot. Please leave a review if you have a minute.
This had an overall good flavor. I used a little over 3 cups of water with Vegetable Better than Bouillon and it was pretty brothy so I added some cooked rice, topped it with sour cream and green onions. I liked the reader suggestion to use hominy so will try that as well. This is a very good base recipe that you can make many variations. I will definitely make this again.
it was great!! I added some light sour cream to my bowl. but it still left me feeling hungry. is there a way to make it more hardy without the hardy calories ha ha.
Lisa, Unless you’re a vegan, add small bite sized chicken pieces before cooking.
If you are a vegan or eating plant-based, toss in some bite sized tempeh or plant-based chicken pieces, about 10 minutes before removing from the heat.
So so tasty! Excited about this soup – I’ve been looking for heart healthy recipes for both myself and my husband with slightly high cholesterol- I made it and sealed it in lunch sized jars for him to take to work 😊 – thanks!
That’s great, Kate! Homemade soup is one of our favorite lunches to pack and take with us! We’re so happy you enjoyed it!
This is delicious! We like it on the spicy side. So, I swapped out the regular diced tomatoes for Rotel’s hot diced tomatoes with habaneros. Did not want to make it too spicy so I also left out the crushed red pepper. I will be making this again. Thank so you for the great recipe!
Michelle, You are very welcome. 🙂
This is simply excellent. I found this recipe in fall of 2020 after being diagnosed with cancer. In cutting back meat, (I am a total carnivore!) I was searching for some decent plant-based meals. This is high in protein, but more than that, it is freakin’ delicious, and surprisingly EASY! We are from the Southwest, so of course we love the slight chili-cumin flavor. I make a pan of cornbread to go with it and we are officially in heaven.
This has become one of our go-to dinners. Thank you so much for putting this out there!
Thanks so much for the feedback, Deb!
This is so easy to make and so delicious that I’ve made it at least three times. I added chopped celery and Asian yams for extra girth
and doubled the recipe because everyone eats more than one serving and some to share.
Made this tonight! However it wasn’t vegan. No negative comments please! I added thinly slight sirloin and used beef broth. My family wouldn’t eat it without meat. It turned out great! The lentil took way more than 30 minutes to cook at about twice that after I turned the heat up. Everyone loved it!
That sounds great! We love that you can make adjustments to our recipes to feed the whole family!
This soup is delicious. At the very end, added fresh spinach. Very filling.
Very good soup. More like a stew. Added fresh spinach at the very end.
Thanks, Donna! We’re glad you enjoyed it! 😊
This was awesome. So easy to make and very flavorful. We poured this soup over some white rice, but it’s excellent by itself as well. Adding this to our favorite soups list!
Hey Chris! What a great idea! We’re happy to hear that you loved it! 😊
Never had lentils before, decided to give it a go. I was pleasantly surprised This was so good! Great choice for a cold and windy day. I’ll definitely be making this again.
This soup is SO good!! Very easy to make with most ingredients already in my pantry.
I follow the WW (weight watchers) lifestyle and a bowl of It is 0 points! Amazing! It’s got a good kick and it’s very filling!
Awesome, Norah! We’re so happy to hear that you love it. Thanks for letting us know! 🙂
I made this recipe today since it’s one of the few times that I had all the ingredients without having to go to the store. It’s very good and has plenty of fiber. Since I had left overs I took a cup of the soup and drained it and added some salsa and sour cream and put it on a tortilla wrap. That was good too.
Awesome, Jamie! We’re glad you enjoyed it! And turning it into a wrap is a great idea! Thanks for sharing!
Where is the recipe?
Here you go https://skinnyms.com/protein-packed-black-bean-and-lentil-soup-recipe/
I made the recipe as written. It is delicious. That being said I would leave out the crushed red pepper, a little too spicy for my family, but I like it.
Excellent flavor and packed with protein.. my family loved it!!
Very simple yet delicious soup. I used smoked paprika instead of the chili powder, and it was wonderful! The whole house smelled like the delicious aroma of cumin and garlic for the rest of the day!
Love this recipe! Quick, simple, vegan, delicious. I live by myself and even though I make the full recipe, I don’t get tired of it through the week. I share with everyone I can!
That’s great, Rebekah! We’re so glad to hear that you love it! Thanks for letting us know!
Hi
Could I eliminate the tomatoes?
Thank you Robyn
Robyn, If you do, you’ll need to add 15 ounces additional liquid. Perhaps add a good vegetable broth.
I just made this recipe and the flavor is great. I made 1 small change and one addition. I had
some cooked brown lentils so I added 2-cups of those. I added some baby kale that I had.
I will make this again, plenty of back heat but not enough to reach for water.
I have made rhis several times and it always comes out great, it is hearty and fully of flavor! I follow the recipe exactly but put in a little less crushed red pepper because I don’t like it too hot but the spices are excellent. i like to crush some tortillas in for a treat!
Lisa, Me too…love purple tortilla chips crushed on top. 🙂
Delicious, filling soup that I have made my go-to soup to make. It fast and simple and i just love it! Thank you!
Hi Pam, I’m so happy that you like the soup. Please post a review when you get a minute. Thank you.
I have made the soup numerous times and every time it is delicious! You gotta love a recipe that’s so simple and so delicious! Thank you!
Janice, Thank you so much for the feedback. I’m so happy you enjoyed it.
My husband loved your soup! Thank you so much!
Thank you Linda for the feedback. I’m so happy you both enjoyed the soup.