Red Lentil and Black Bean Soup

I think a delicious bowl of hot soup makes the perfect meal, any time of year. Soup is just such good food, and this one is simple to prepare, and truly delectable over mashed potatoes. I especially love how the squeeze of fresh orange juice brightens up a delicate balance of aromatic cumin and coriander, with a pinch of cayenne.

The idea of combining lentils with black beans came to me one day while having trouble deciding between them, and that led me for a moment to the magic of Heat + Time, which in tandem transform humble ingredients into such satisfying meals.

Creating comforting bowls of nourishment for family and friends can serve as the perfect daily reminder about what is – and who is – important in our lives, and with that in mind, I hope that you, too, find joy in sharing this lovely soup, and that it helps the loved ones at your dinner table feel happy, inside and out. xo


1 Vidalia onion, chopped
5 carrots, diced
5 stalks celery, diced
1 clove garlic, minced
1 1/2 cups dried red lentils, sorted and rinsed
1 can black beans, drained and rinsed
1 can diced tomatoes
5 cups vegetable broth
2 teaspoons kosher salt, or to taste
1 teaspoon coarsely ground black pepper
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon chili powder
pinch of cayenne pepper
1 bay leaf
juice of 1 orange

Stovetop Instructions

Combine all ingredients, except the juice of the orange, in a large soup pot.

Bring to boil. Once boiling, reduce heat to simmer. Cover, and cook for an hour and 15 minutes, or until lentils are creamy and soft, stirring occasionally.

Once lentils are tender, remove bay leaf. Add the juice of 1 orange.

Use an immersion blender to create a slightly creamier texture, if desired. Serve hot, with warm crusty whole-grain bread.

Pressure Cooker Instructions

Combine all ingredients, except the juice of the orange, in an Electric Pressure Cooker. (I love the electric Zavor 8-quart multi-cooker.)

Lock the lid in place. Select High Pressure and set the timer for 20 minutes.

After the cooking is complete, allow the pot to rest for about 10 minutes, and then use the quick release method to release the remainder of the pressure. When valve drops, carefully remove lid.

Carefully remove the bay leaf. Add the juice of 1 orange.

Use an immersion blender to create a slightly creamier texture, if desired. Serve hot, with warm crusty whole-grain bread.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

5 thoughts on “Red Lentil and Black Bean Soup

  1. Rosemary Stafki

    This soup is delicious and was so easy to make in my instant pot. Will definitely be a regular. I froze a few portions for future easy meals. Thank you so much for sharing your healthy, delicious recipes.

  2. Pingback: Dinners from the Pantry | Ann Arbor Vegan Kitchen

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