The Pioneer Woman Tasty Kitchen
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Hearty Lentil & Black Bean Soup with Smoked Paprika

4.90 Mitt(s) 10 Rating(s)10 votes, average: 4.90 out of 510 votes, average: 4.90 out of 510 votes, average: 4.90 out of 510 votes, average: 4.90 out of 510 votes, average: 4.90 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

In the spirit of Meatless Monday, I pulled together a healthy, vegetarian (actually, this one will satisfy those who prefer vegan, too) soup for dinner. A simple soup of lentils simmered with black beans, onions, garlic and flavored with smoked paprika is just what the diet doctor ordered during the holiday season. My jeans concur.

Ingredients

  • 1 Tablespoon Olive Oil
  • ½ whole Large Onion, Chopped
  • 2 whole Large Stalks Celery, Diced
  • 2 cloves Garlic, Minced
  • 2 teaspoons Smoked Paprika
  • 2 whole Bay Leaves
  • 1 can (14 Oz. Size) Diced Tomatoes
  • 1 cup Dried Brown Lentils
  • 4-¾ cups Low-sodium Vegetable Or Chicken Broth, Divided
  • 3 cups Water
  • 1 can (14 Oz. Size) Black Beans, Drained And Rinsed
  • ¼ cups Chopped Parsley
  • 1 pinch Salt To Taste
  • 1 pinch Pepper To Taste

Preparation

Heat olive oil in a large sauce pan set over medium heat. Add onions and celery and cook, stirring occasionally, until the vegetables are beginning to soften, 6 to 7 minutes.

Add garlic, smoked paprika and bay leaves and saute for 30 seconds.

Stir in diced tomatoes with juices, lentils, 3 cups vegetable or chicken broth and the water. Increase heat to medium-high and bring the mixture to a boil. Reduce the heat slightly and cook, stirring occasionally, until lentils are tender, 25 to 35 minutes.

Remove from the heat and let cool for about 10 minutes. Remove and discard the bay leaves. Transfer half of the lentil mixture, half of the black beans and 3/4 cup vegetable or chicken broth to the bowl of a blender or food processor. Pulse until combined, but not pureed. It should be a chunky texture.

Pour the blender mixture back into the lentils in the saucepan, along with the remaining 1 cup of chicken broth and remaining black beans. Stir and reheat over medium heat. Stir in parsley. Season with salt and pepper to taste. Serve.

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10 Reviews

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Avatar of mamere94

mamere94 on 10.17.2012

Instead of a can of just tomatoes, I used a can of spicy rotel. I also added some bell pepper that was getting a little soft. Otherwise, I followed the directions. It was awfully liquidy. Based on the photo and the description, I thought it would be a little thicker. I think next time, I would either increase the amount of black beans or reduce the liquid quantity. I enjoyed it, but I’ll modify it a bit if I make it again. It did fulfill my desire for a filling, healthy, and inexpensive meal, but a previous suggestion of adding sausage does sound tempting.

Avatar of Jordan

Jordan on 9.5.2012

So good, and easy to make! I added extra black beans (had some homemade leftover from tacos), and it is REALLY good and filling. Doubled the recipe and froze some for later!

Avatar of Elizabeth

Elizabeth on 7.14.2012

Absolutely delicious and easy. I made mine with dried black beans because that’s what I had on hand. Lovely flavor and very filling!

Avatar of nomadmama

nomadmama on 3.28.2012

I took this to a Church function and it was GONE in a matter of a few minutes. Everyone loved it. It was a great way to make a lentil soup heartier and more satisfying. This was really great.

Avatar of Allyson

Allyson on 3.20.2012

This was a very good soup! I am on weightwatchers, and it was not only easy but also very friendly to my diet.

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