Hearty Lentil & Black Bean Soup with Smoked Paprika

The South Arm Women Community Kitchen prepared a hearty meal for another cooking session.


Michelle shared a hearty Lentil and Black Bean Soup with Smoked Paprika from the cookincanuck.com.


  • 1 tablespoon olive oil
  • 1/2 large onion, chopped
  • 2 large stalks celery, diced
  • 2 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 2 bay leaves
  • 1 x 14oz can diced tomatoes
  • 1 cup dried brown lentils
  • 4 3/4 cups low-sodium vegetable or chicken broth, divided
  • 3 cups water
  • 1 x 14oz black beans, drained and rinsed
  • 1/4 cup chopped parsley
  • salt and pepper to taste


Serves 4


IMG_2811Heat olive oil in a large sauce pan over medium heat. Add onions and celery and cook, stirring occasionally, until the vegetables are beginning to soften, 6 to 7 minutes.
IMG_2815Add garlic, smoked paprika and bay leaves and saute for 30 seconds.Stir in diced tomatoes with juices, black beans and lentils.
IMG_2816Add vegetable or chicken broth and water.Increase heat to medium-high and bring the mixture to a boil. Reduce the heat slightly and cook, stirring occasionally, until lentils are tender, 25 to 35 minutes.
IMG_2834Remove from the heat and let cool for about 10 minutes. Remove and discard the bay leaves.Use a hand blender to lightly blend the soup to give it a creamier texture but still retain some chunky texture.
IMG_2833Return the pot to the stove and reheat over medium heat.Stir in parsley.

Season with salt and pepper to taste.

Leave a Reply