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two bowls of black bean lentil soup on a bright read background
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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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Soup
Cuisine: American
Keyword: black bean, black bean lentil soup, black bean soup, chicken noodle soup, lentil, lentil soup
Servings: 6
Calories: 350kcal
Cost: 5


  • Large pot



  • 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