Spiced Red Lentil and Black Bean Soup (4)

A satisfying and filling soup that is easy to make with two kinds of pulses and spiced with chili powder, cumin and curry paste. For the liquid I used the best beef broth I could find and it did make a difference. I am interested in the health benefits of a good broth and sometimes drink it instead of a cup of tea or coffee. I am lucky enough to find it made locally at the Farmer’s Market close to me but my fall back is Kettle & Bone broth which I can get at my local supermarket and is also available online.

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

2 medium onions – chopped

2 large cloves of garlic – grated

1 tsp. chili powder

1 tsp. cumin

1 tbsp. Patak’s concentrated curry paste labelled ‘Hot’

1 can of black beans

1/2 cup red lentils

4 cups beef broth (could be replaced with veg. broth)

Pour oil into a cast iron casserole dish and when sizzling add the onion. Cook and let brown slightly before adding the garlic. Cook for a couple more minutes and then add the spices and curry paste.

Add black beans, lentils and broth. Bring to a boil, then reduce heat and simmer for 30 minutes.


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