30 Minute Black Bean & Lentil Soup


Another blog post in one week?! Who is she? That’s right – I’m trying my best to stick to a schedule this year, ladies and gents.

Today I’m sharing with you one of my new favorite and crazy easy soup recipes. I found this on Pinterest the other day and knew I had to recreate it for you all. By the way, I’m loving Pinterest lately. Follow me here.

As a vegetarian, I’m always looking for recipes that are both healthy, easy, and filling. I love this recipe because it’s packed with protein and has minimal ingredients. One batch of this also lasted me five days worth of packed lunches. That’s a win all around.

This protein-packed soup is one I plan on adding to my rotational vegetarian meal plan. If you’re new to vegetarianism, I highly recommend using some sort of meal plan to start. It’s easy to feel discouraged if you don’t know what to prepare each day.

So without further-ado, here’s the ingredients list and instructions. I won’t bore you with some spiel on how this soup changed my life on an unusually warm sunny day in January.


  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced (or your preferred amount)
  • 1 yellow onion, diced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup dried lentils
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cups vegetable broth

*Add in additional diced vegetables as desired.


  1. In a large soup pot add olive oil and sauté garlic for one minute. Add diced onions and additional vegetables if desired and continue to sauté until onion is tender, around 5 minutes.
  2. Add the remaining ingredients, stir and cover.
  3. Bring to a boil over medium heat, reduce heat to a simmer and cook until lentils and vegetables are tender, approximately 25 to 30 minutes.


black bean & lentil soup - Pinterest.png

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