High Protein Black Bean & Lentil Soup
There’s nothing quite like a warm bowl of soup that does more than comfort—it fuels you. This High Protein Black Bean & Lentil Soup isn’t just cozy and delicious, it’s packed with protein from lentils, black beans, and tofu. I designed this soup to be that one-pot wonder that makes you feel full, satisfied, and nourished—all without spending hours in the kitchen. Bonus? It’s wildly customizable, freezer-friendly, and perfect for meal prep!
Ingredients
- Main Ingredients:
- 1 cup lentils red or brown, rinsed
- 1½ cups cooked black beans or 1 can, drained and rinsed
- 2 cups potatoes diced (Yukon gold or russet work well)
- 1 cup firm tofu cubed
- 1 small bunch cilantro chopped (reserve some for garnish)
- 1 medium onion diced
- 1 tablespoon Better Than Bouillon vegetable base
- 1 tablespoon lemon juice or to taste
- 1 cup green beans chopped into bite-size pieces
- Seasonings & Flavor Boosters:
- 1 tablespoon olive oil optional, for sautéing
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons nutritional yeast
- 4 cups water or vegetable broth adjust for desired soup thickness
Instructions
- Sauté the Base: In a large pot, sauté diced onion in olive oil until soft and slightly golden.
- Build the Flavor: Stir in seasonings—smoked paprika, cumin, salt, pepper—and toast them for 30 seconds to bloom.
- Add the Hearty Stuff: Add lentils, black beans, cubed potatoes, and tofu. Stir to coat in the spices.
- Pour in the Liquid: Add water and a spoonful of Better Than Bouillon. Bring to a boil, then reduce to a simmer.
- Simmer Gently: Cook for 20–25 minutes until the lentils and potatoes are tender.
- Add Green Beans & Finish: Toss in green beans during the last 5 minutes. Stir in lemon juice and chopped cilantro just before serving.
- Top & Serve: Serve hot with extra cilantro, a sprinkle of nutritional yeast, or crusty bread on the side.