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.
Add the cumin powder, oreganum, sweet paprika, chilli flakes (if using) and apple cider vinegar.
Using a stick blender, process until smooth (or you could transfer to a food processor).
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!
Recipe by Wicked Wellbeing at https://wickedwellbeing.com/black-bean-lentil-chilli-soup/