Chunky Lentil and Vegetable Soup

Name: Chunky Lentil and Vegetable Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 Tbsp olive oil; 2 cloves garlic; 1 yellow onion; ½ lb. carrots ((3-4 carrots)); 3 ribs celery; 1 15oz. can black beans; 1 cup brown lentils; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper; black pepper (freshly ground); 1 15oz. can petite diced tomatoes; 4 cups vegetable broth; 1/2 tsp salt

This Chunky Lentil and Vegetable Soup combines brown lentils, black beans, and fresh vegetables in a cumin and smoked paprika-spiced broth. It delivers substantial texture and warm, layered spice in every spoonful.

Total

45 min

Servings

8

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Budget Bytes

Ingredients

2 Tbsp olive oil
2 cloves garlic
1 yellow onion
½ lb. carrots ((3-4 carrots))
3 ribs celery

1 15oz. can black beans

1 cup brown lentils

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

black pepper (freshly ground)

1 15oz. can petite diced tomatoes

4 cups vegetable broth

1/2 tsp salt

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Instructions

1
Mince the garlic and dice the onion. Sauté both in a large pot with olive oil over medium heat until the onions are tender. Meanwhile, slice the celery and peel and slice the carrots. Add the celery and carrots to the pot and continue to sauté for about 5 minutes more.
2
Drain the can of black beans and add it to the pot along with the diced tomatoes (with juices), dry lentils, cumin, oregano, smoked paprika, cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill). Finally, add the vegetable broth, and stir to combine.
3
Increase the heat to medium high and allow the pot to come up to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 30 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender.**
4
Taste the soup and add salt as needed (I added 1/2 tsp). Serve hot.

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Tips & Notes

Pro tips

Sauté garlic, onion, carrots, and celery together first to build a flavorful base before adding lentils and broth.
Add spices (cumin, oregano, paprika, cayenne) early so they bloom and distribute evenly throughout the soup.
Stir in black beans in the last 5 minutes of cooking to warm through without breaking them down.
Taste and adjust seasoning at the end; smoked paprika's intensity varies by brand, so add cayenne gradually if you prefer more heat.

Substitutions

Green lentils → brown lentils (similar cooking time, slightly firmer texture)
Black beans → kidney beans or pinto beans (no change to method)
Smoked paprika → regular paprika (lose smoky depth; increase cumin slightly for warmth)
Dried oregano → dried Italian seasoning (substitute 1:1, adds basil and thyme notes)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat on the stovetop over medium heat, stirring occasionally and adding water or broth to reach desired consistency.