Sunday, March 3, 2013

Simple Lentil and Black Bean Soup

Today was a cold and rainy day, with spits of snow. We spent the weekend with great friends in Bozeman, MT. After sharing several fantastic meals with friends this weekend, I wanted to come home and make a simple, healthy and filling soup with ingredients we had on hand. Here is a great, simple, wheat-free soup that will warm you and keep you full for hours.

Simple Lentil and Black Bean Soup


6 cups water
2 cups green lentils (you could probably use any color... mine were dark green :)
2 cans black beans, rinsed and drained
2 tbsp. olive oil
2 carrots, quartered and diced
2 celery stalks, halved and diced
1/2 large onion, small diced
3 garlic cloves, minced
1 tbsp. salt
1/2 tbsp black pepper
1/2 tbsp cumin
1/2 tsp. turmeric


Heat 6 cups of water in a heavy bottomed stock pot.
Add the lentils once the water boils.
Cover and simmer 25 minutes over med-low heat.

Meanwhile, heat the olive oil over medium high heat in a saute pan.
When the oil is hot, add the carrot, onion and celery.
Cook until the veggies become a bit translucent, then add the garlic, cumin and turmeric.
Stir and cook until fragrant, another minute or so.
Remove from heat and reserve.

Once the lentils are finished, add the rinsed and drained black beans to the stock pot.
Add the veggies to the stock pot.
Add the salt and black pepper, to taste.

Stir the pot to incorporate the ingredients and serve.

(would be lovely with a dollop of 0% greek yogurt, some cilantro and lime wedges. Maybe even some diced avacado... but then again, what wouldn't? We ate it as is. Perfect.)


  1. Yummy! I love lentil soup!

  2. Just made this. Delicious leprechaun food! ;)