Lentil, Black Bean, and Tomatillo Soup / by Rosie Berger


All I wanted was a hearty, TANGY, winter-proof soup. Nailed it.

1 cup dried black beans

2 cups dried lentils

4 tomatillos, sliced  

2 shallots, sliced

3 cloves garlic

1 lime

3L vegetable broth

1 tbsp paprika

2 tsp cayenne

2 tsp coriander


  1. Pour beans and lentils into a large pot with one litre of broth. Bring to a boil, and then simmer until softened.
  2. In a separate pan, sauté shallots, garlic, and spices until shallots are translucent. 
  3. Add tomatillos, stir, and sauté for 5 minutes.
  4. Add to pot with beans and lentils. Add halves of lime. Add the remainder of the broth.
  5. Simmer for half an hour, stirring occasionally.
  6. Remove from heat, and use an immersion blender to partially blend.

Serve with feta cheese, Greek yoghurt, or with hot sauce.