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Lentil and Black Bean Soup

User Rating 4 Star Rating (8 Reviews)


Lentil and Black Bean Soup

Lentil and Black Bean Soup

Fiona Haynes
Comfort foods needn't be high fat or high calorie. Soup is a great example. You can make delicious, nutritious, and satisfying soups such as this Lentil and Black Bean soup, which is packed full of low-fat, high-fiber goodness. If you choose to use vegetable broth, this makes a great vegetarian lunch.

Cook Time: 30 minutes

Total Time: 30 minutes


  • 2 tsp canola oil
  • 1 1/2 cups finely chopped onion
  • 1 large celery stalk, diced
  • 2 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 cup green lentils, rinsed and picked through
  • 2 15-ounce cans reduced-sodium black beans, drained and rinsed
  • 1 14.5-ounce can diced tomatoes
  • 4 cups fat-free, low-sodium vegetable or chicken broth


In a large pot, heat oil on medium heat. Sauté onions, celery, and garlic until softened, about 4-5 minutes. Sprinkle cumin and chili powder, cook for 1 minute until fragrant. Add lentils, black beans, tomatoes and broth. Bring to a boil, then cover and simmer for 25 minutes, or until lentils are tender.

Serves 8

Per Serving: Calories 127, Calories from Fat 14, Total Fat 1.6g (sat 0.1g), Cholesterol 0mg, Sodium 503mg, Carbohydrate 22.2g, Fiber 7.1g, Protein 6g

User Reviews

Reviews for this section have been closed.

 4 out of 5
Lentil and Black Bean Soup, Member dak_72560

This is a very tasty recipe. I substituted a can of Rotel Tomatoes for the regular can of tomatoes. I used the mild version but if you want more zip use the spicey Rotel and Jalapenos. The addition of corn and carrots sounded good too.

4 out of 4 people found this helpful.

See all 8 reviews

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