Even though spring is just around the corner, the weather lately has been definitely not spring-like. We had another snowstorm on Tuesday and it has been windy and cold. For lunch today, I decided I wanted something warm, soothing, comforting, with just a bit of spice. I decided that a Red Lentil & Black Bean Soup would be perfect! With cumin, cayenne, coriander, and a hint of lime, this Mexican-inspired soup is great for warming you up on a cold day.
- pat of butter and 1 tbsp or so of olive oil
- 1 onion, thinly sliced
- 3 cloves of garlic, finely chopped
- 1 tbsp tomato paste
- 1 generous cup of dried red lentils, rinsed and drained
- 1 cup or so of canned black beans, rinsed and drained
- 1 tsp or so of ground cayenne pepper (use more or less to your taste)
- 1.5 tsp or so of ground cumin
- 1.5 tsp or so of ground coriander
- salt and pepper, to taste
- 6 cups of water
- 1/2 cup of plain yogurt
- 1-2 tbsps of lime juice
- For garnish, I used a bit of grated old Cheddar. And if I’d had some, I would have sprinkled fresh cilantro on top
- In a deep pot, heat the butter and olive oil over medium heat. Add the sliced onions and cook until they are caramelized (it took my onions about 20 minutes). If your onions start to stick a bit, add 1 tsp of water just to loosen them and get all the flavour bits off the bottom of your pot. Add the garlic and cook for another 1-2 minutes.
2. Add the tomato paste and cook until the oil starts to separate. Add in your spices and stir to combine. Cook for about a minute. Add your red lentils, and stir, ensuring they are well coated.
3. Pour in the 6 cups of water. Bring to a boil, lower the heat to a simmer, and cook until your lentils are soft, about 25 minutes. If you feel your water is evaporating too quickly, you can add a bit more. I didn’t have to.
4. Once your lentils are cooked, you can use an immersion blend to puree the soup. If you don’t have one, you can carefully use a blender, or you can leave the soup as is.
5. Add your black beans and simmer until the beans are heated through. I probably should have used more black beans, but I only had a cup or so left from the can I opened last night.
6. Stir in the yogurt and 1 tbsp of lime juice. Taste and adjust seasonings at this point. I went ahead and added the rest of my lime juice.
7. Ladle soup into bowls or big mugs and garnish with cheese and cilantro, if using.