Hearty Lentil & Black Bean Soup with Smoked Paprika

Name: Hearty Lentil & Black Bean Soup with Smoked Paprika
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 Servings
Ingredients: 1 tablespoon olive oil; ½ large onion; 2 large stalks celery; 2 cloves garlic; 2 teaspoons smoked paprika; 2 bay leaves; 1 14 ounces can diced tomatoes; 1 cup dried brown lentils; 4 ¾ cup low-sodium vegetable or chicken broth; 3 cups water; 1 14 ounces can black beans; ¼ cup chopped parsley; salt and pepper to taste

User Reviews

4.7

66 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
4 Servings
Calories
2233 kcal
Course
Main Course, Soup
Cuisine
American

Hearty Lentil & Black Bean Soup with Smoked Paprika

Lauren Clark

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This hearty vegan lentil and black bean soup is the perfect comfort food for chilly days. Only 223 calories and 2 Weight Watchers Freestyle SP per generous serving!

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Ingredients

Servings

1 tablespoon olive oil
½ large onion chopped
2 large stalks celery diced
2 cloves garlic minced
2 teaspoons smoked paprika
2 bay leaves
1 14 ounces can diced tomatoes
1 cup dried brown lentils
4 ¾ cup low-sodium vegetable or chicken broth divided
3 cups water
1 14 ounces can black beans, drained and rinsed
¼ cup chopped parsley
salt and pepper to taste

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Instructions

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 3 cups 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 ¾ 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.

Notes

Nutrition Information

Show Details

Serving 0.25of Soup Calories 223.3kcal (11%) Carbohydrates 39.5g (13%) Protein 11.8g (24%) Fat 4.3g (7%) Saturated Fat 0.5g (3%) Sodium 405.7mg (17%) Fiber 12.1g (48%) Sugar 6.9g (14%)