This is an easy, hearty, filling, delicious soup which is perfect for that cold winter meal. It’s also super healthy and low fat/cal as there’s no added oil or butter.

Slow Cooked Lentil and Black Bean Soup
Serves 8
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Prep Time
5 min
Cook Time
4 hr
Prep Time
5 min
Cook Time
4 hr
  1. 2 cups dried brown lentils, rinsed
  2. 1 carton/can black beans, drained and rinsed
  3. 1 carton/can chopped tomatoes
  4. 2 large carrots, peeled and diced
  5. 3 celery stalks, trimmed and sliced
  6. 2 tsp smoked paprika
  7. 7 cups vegetable broth
  8. 1 tsp garlic, minced
  9. 2 bay leaves
  1. Put all the ingredients in a slow cooker and stir to combine. Cook on high for 3 hours or low for 4-5 hours. Remove the bay leaves. Using an immersion blender, blend the soup partially. Alternatively, put half of the soup in a blender and blend until smooth and creamy, then add back into the unblended soup.
  1. Serve with hot, crusty bread.
The Pescetonian