Black Bean Lentil Soup
This black bean lentil soup recipe combines some shelf-stable ingredients with a couple of fresh items to create a simple and nutritious meal.
In a large pot, add onion and garlic with a splash of vegetable broth. Cook the onions until translucent and then add the red bell pepper and jalapeño and an additional splash of vegetable broth.
While the peppers cook, rinse the red lentils a few times until the water becomes clear. Once peppers are soft, add the remaining vegetable broth, along with the beans, lentils, salt, cumin, chili powder and oregano. Bring to a simmer and cover.
Stir the soup every 7-10 minutes ensuring it doesn't stick to the bottom and burn. After the lentils are cooked thouroughly, serve with additional oregano and red pepper flakes.
Nutrition Information is an estimate.
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Serving: 383g | Calories: 350kcal | Carbohydrates: 65g | Protein: 21g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1782mg | Potassium: 740mg | Fiber: 20g | Sugar: 4g | Vitamin A: 1411IU | Vitamin C: 43mg | Calcium: 150mg | Iron: 8mg