Can I substitute the corn for other vegetables?

Absolutely! Feel free to swap out the corn for other veggies you enjoy, like diced bell peppers, zucchini, or even spinach. Just make sure to add them during the last 10-15 minutes of cooking.

Can I use canned black beans instead of dried?

Yes, you can! Just make sure you rinse them well before adding them to the pot. Canned black beans are already cooked, so they only need to simmer in the soup for a bit to absorb the flavors.

Do I have to use freshly ground spices?

For the best flavor, use fresh spices. However, if you're in a pinch, you can use pre-ground cumin, coriander, and chili powder. Just note that the flavor profile might be slightly different.

How should I store leftover lentil soup?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They taste even better the next day!

Can I freeze this lentil soup?

Yes, you can definitely freeze this soup! Cool completely before freezing in airtight containers for up to 3 months. Be sure to let it thaw completely in the fridge before reheating to ensure even heating and a smooth texture.

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This recipe for Lentil Soup with Corn and Black Beans is a heartwarming, healthy, and incredibly flavorful meal that's perfect for a chilly evening. It's also super adaptable - feel free to adjust the spices to your liking, or add other vegetables to make it your own. I developed this recipe after a long day of hiking and realized that a simple, satisfying meal was exactly what I needed – and I am sure you will feel the same way.

I remember one particularly cold winter evening when my friend, Sarah, came over for dinner. This lentil soup was a big hit; she even asked for the recipe so she could make it for her family. That's how I knew I had a real winner on my hands. It's the kind of soup that sticks to your ribs and warms you from the inside out - pure comfort in a bowl!

Lentil Soup with Corn and Black Beans

Name: Lentil Soup with Corn and Black Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 1 cup Brown or green lentils; 1 medium Onion; 2 medium Carrots; 2 stalks Celery; 2 tablespoons Olive oil; 4 cloves Garlic; 1 teaspoon Ground cumin; 1 teaspoon Ground coriander; 1/2 teaspoon Chili powder; Pinch (optional) Cayenne pepper; 6 cups Vegetable broth; 1 cup Frozen or fresh corn; 1 (15-ounce) can Black beans (canned); To taste Salt and pepper; 1 tablespoon (optional) Fresh lime juice; For garnish Fresh cilantro; For garnish (optional) Plain yogurt or sour cream; For garnish (optional) Red pepper flakes

This vibrant and hearty lentil soup is packed with flavor and nutrients. The combination of lentils, corn, and black beans creates a satisfying and healthy meal that’s perfect for any time of year.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

📖 Instructions

First, rinse 1 cup of brown or green lentils under cold water. This helps remove any debris and ensures even cooking. Set aside. Don't forget this step, its important!
Next, finely chop 1 medium onion, 2 carrots, and 2 celery stalks. Remember, the finer the chop, the smoother the soup becomes. Unless you like chunks of carrot!
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and sauté for about 5-7 minutes, or until the veggies are softened and fragrant. Nice and soft is the goal here.
Add 4 cloves of minced garlic and 1 teaspoon of ground cumin to the pot. Stir and cook for another minute, until fragrant. Mmmmm, that garlicky goodness!
Stir in 1 teaspoon of ground coriander, 1/2 teaspoon of chili powder (or more, to taste!), and a pinch of cayenne pepper (optional). Cook for 30 seconds more, stirring constantly, to toast the spices and fully unleash their aromatic potential. Do it right!
Now, pour in 6 cups of vegetable broth (or chicken broth, if you prefer). Add the rinsed lentils, 1 cup of frozen or fresh corn, and 1 (15-ounce) can of black beans, rinsed and drained. Stir to combine all the ingredients into a tasty concoction.
Bring the soup to a boil, then reduce heat to low, cover, and simmer for about 30-40 minutes, or until the lentils are tender. You should be able to easily mash them with a fork. If you want to check, use a fork!
Once the lentils are cooked, use an immersion blender to partially or fully purée the soup, depending on your preference. I prefer some texture, but it's up to you. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches, but be cautious of hot liquids!
Season the soup with salt and pepper to taste. Add a squeeze of fresh lime juice for brightness, if desired. A small squirt does wonders!
Serve hot, garnished with fresh cilantro, a dollop of plain yogurt or sour cream (optional), and a sprinkle of red pepper flakes (optional). Enjoy your delightful and healthy lentil soup!

📝 Notes

Feel free to adjust the amount of chili powder and cayenne pepper to your liking. For a spicier soup, add more!
If you don’t have fresh cilantro, you can substitute with dried cilantro, but use less since dried herbs are more concentrated.
This soup is even better the next day. The flavors have time to meld together making it tastier.
Leftover soup can be stored in the refrigerator for up to 3 days. This way you can enjoy it again!