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black bean and lentil soup

Hearty Black Bean and Lentil Soup

  • Author: Handy Chef
  • Total Time: 1 hour 30 minutes
  • Yield: 4 Servings


A hearty soup filled with beans and lentils. You can make this soup even more over the top by adding some fun toppings like salsa or pico, sour cream, and a variety of cheeses. 


4 cups vegetable or chicken broth
2 cups water
3 cans black beans rinsed and drained
1 cup corn
1/2 cup lentils
3 tsp ground cumin
3 tsp onion powder
2 tsp granulated garlic
2 tsp chili powder

***if you have onion, chop and cook 1/4 cup onion and add it to the soup with the lentils


  1. In a large stock pot add black beans, broth, and spices. Cover and cook on low heat for 45 minutes, stir periodically.
  2. Add lentils and water, continue to cook on low for 45 minutes.
  3. Ladle 2 cups of beans with liquid into a measuring cup. Allow cooling time if possible. Pulse in a food processor until beans have reduced in size and liquid has combined with beans. Return mixture to pot.
  4. Add corn and continue cooking on low for 10 minutes.
  5. Add salt and pepper to taste.
  6. Add desired toppings.


*If you find that your beans are drying out...Add a bit more water or broth at a time, continue the cooking process. 

For the topping I used fresh cilantro, salsa, cheddar cheese, and sour cream.

  • Prep Time: 5 minutes
  • Cook Time: 90 minutes