Black Bean and Lentil Soup (0 points)


  • 2 tsp minced garlic
  • 1/2 cups onions, chopped
  • 2 small carrots, peeled and chopped
  • 2 small celery stalks, chopped
  • 14 oz can black beans. drained and rinsed
  • 14 oz cooked lentils. drained and rinsed
  • 14 oz can diced tomatoes
  • 4.5 oz can diced green chilies
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp red pepper flakes
  • 1/2 tsp table salt
  • 1/2 tsp black pepper
  • 4 cups fat free chicken broth


  1. Spray a large pot and heat over medium high heat. Add garlic and saute for one minute.
  2. Add chopped onions, carrots and celery and continue to saute until veggies are tender, about 5 minutes
  3. Add the remaining ingredients, stir and cover. Bring to a boil and simmer for 20 minutes.
  4. Using a blender, blend the soup until your desired consistency. I like to leave it a little chunky.
  5. Suggested Serving: Serve with plain fat free greek yogurt, salsa, shredded cheese and a squeeze of lime.
Print Friendly, PDF & Email

Leave a Comment