Wicked Healthy Tribe: Embracing Change During Midlife – The Membership Join the Waitlist

Black Bean, Lentil & Chilli Soup

Black Bean, Lentil & Chilli Soup

Black Bean, Lentil & Chilli Soup
Prep time
Cook time
Total time
Recipe type: Soup, Dinner
Serves: Serves 4-5
  • 1 T coconut oil (I use Tanna Farms)
  • 1 medium onion, finely chopped
  • 2 stalks celery, finely sliced
  • 1 medium carrot, diced into small cubes
  • 2 cloves garlic, finely chopped
  • 2 t ginger, finely chopped
  • 1 chipotle chilli, roughly chopped (optional)
  • 400gm can black beans
  • ½ c dried brown lentils, rinsed
  • 2 ½ c chicken stock
  • 1 t cumin powder
  • 1 t oreganum
  • 1 t sweet paprika
  • ½ t chilli flakes (optional)
  • 2 T apple cider vinegar
  • ½ t salt
  • a good grinding of black pepper
  • dollop of natural yoghurt or sour cream to serve
  • fresh coriander, finely chopped to serve
  1. Melt the coconut oil in a large pot over a medium heat, add the onion, celery, carrot, garlic and ginger and cook until soft, 3-4 minutes. Add the chopped chipotle chilli (omit if not using), black beans (undrained), brown lentils and chicken stock, cover and bring to the boil. Turn down to simmer for 30-35 minutes until the lentils are tender.
  2. Add the cumin powder, oreganum, sweet paprika, chilli flakes (if using) and apple cider vinegar.
  3. Using a stick blender, process until smooth (or you could transfer to a food processor).
  4. Season with salt and pepper and serve immediately, with grainy bread and a dollop of natural yoghurt or sour cream on the top, finishing with the chopped coriander.
Note: I highly recommend using Tanna Farms coconut oil for this recipe. To check out their products and to access a 20% discount, head to www.tannafarms.com.vu (it's not hyper linked) and use the code 'wickedoil' on checkout. Enjoy!

About the Author:

I'm a mother of 3 who's passionate about empowering and inspiring you that healthy food can taste amazing, and it's not hard to create.

Leave A Comment

Rate this recipe: