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Cuban Black Bean And Lentil Soup Recipe

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Black Bean Soup Bahama Breeze CopyCat Recipe!
Black Bean Soup Bahama Breeze CopyCat Recipe! from www.thepurplepumpkinblog.co.uk

Description

This Cuban black bean and lentil soup recipe is a hearty and flavorful dish that is perfect for cold winter nights. The combination of black beans and lentils creates a rich and creamy base, while the addition of traditional Cuban spices and vegetables adds depth and complexity to the flavor. This recipe is also vegan and gluten-free, making it a great option for anyone with dietary restrictions.

Prep Time

Preparation time for this recipe is approximately 15 minutes.

Cook Time

Cooking time for this recipe is approximately 45 minutes.

Ingredients

  • 1 cup dried black beans
  • 1 cup dried lentils
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 bay leaf
  • 6 cups vegetable broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Chopped fresh cilantro for garnish

Equipment

  • Large pot
  • Spatula
  • Knife
  • Cutting board

Method

  1. Rinse the black beans and lentils, and soak them in water overnight.
  2. Drain the beans and lentils, and set them aside.
  3. In a large pot, heat the olive oil over medium heat.
  4. Add the chopped onion and garlic, and sauté for 2-3 minutes, until the onion is translucent.
  5. Add the chopped bell peppers, cumin, smoked paprika, and oregano, and continue to sauté for another 2-3 minutes.
  6. Add the drained black beans, lentils, bay leaf, and vegetable broth to the pot, and bring the mixture to a boil.
  7. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the beans and lentils are tender.
  8. Remove the bay leaf from the soup, and season with salt and pepper to taste.
  9. Use an immersion blender or a regular blender to blend the soup until it is smooth and creamy.
  10. Garnish with chopped fresh cilantro, and serve hot.

Notes

This recipe can be easily adapted to include other vegetables, such as carrots, celery, or tomatoes. You can also adjust the amount of spices to suit your taste preferences.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 200
  • Total fat: 3g
  • Saturated fat: 0g
  • Cholesterol: 0mg
  • Sodium: 500mg
  • Total carbohydrate: 35g
  • Dietary fiber: 12g
  • Sugars: 4g
  • Protein: 12g

Recipes FAQ

Can I use canned black beans and lentils instead of dried?

Yes, you can use canned black beans and lentils if you prefer. However, be sure to rinse them well before adding them to the soup.

Can I freeze this soup?

Yes, this soup can be frozen for up to 3 months. Be sure to let it cool completely before transferring it to a freezer-safe container.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply add all of the ingredients to the slow cooker and cook on low for 6-8 hours, or until the beans and lentils are tender.

Recipe Tips

  • Make sure to soak the beans and lentils overnight to help them cook more quickly and evenly.
  • For a thicker soup, blend half of the soup and then add it back to the pot.
  • Feel free to adjust the spices to your taste preferences. You can also add a dash of hot sauce or cayenne pepper for some extra heat.

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