Lentil and Bean Soup
Cozy up with a hearty bowl of Lentil and Bean Soup, a nourishing one-pot wonder that's perfect for busy weeknights or meal prepping. Packed with protein-rich lentils, kidney beans, and cannellini beans, this soup features a savory medley of vegetables, aromatic spices like cumin and paprika, and the subtle freshness of parsley. Simmered in a flavorful vegetable broth with tangy diced tomatoes, it delivers a rich, comforting taste in every spoonful. Ready in just an hour and bursting with fiber and plant-based goodness, this wholesome soup is an easy-to-make vegan and gluten-free option the whole family will love. Serve it warm with crusty bread for an irresistible, soul-soothing meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 medium carrot
- 2 celery stalks
- 3 garlic cloves
- 1 cup dried lentils
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 14-ounce can canned kidney beans
- 1 14-ounce can canned cannellini beans
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Heat the olive oil in a large soup pot over medium heat.
Finely chop the onion, carrot, and celery. Mince the garlic cloves.
Add the onion, carrot, and celery to the pot and sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Rinse the lentils under cold water and drain them well.
Add the lentils, diced tomatoes (including their juices), vegetable broth, bay leaf, thyme, cumin, paprika, salt, and pepper to the pot.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the lentils are tender.
Rinse and drain the canned kidney beans and cannellini beans.
Remove the bay leaf from the soup. Stir in the kidney beans and cannellini beans, and let the soup simmer for 10 more minutes to heat the beans through.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1326 mg | 58% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 9.1 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1301 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
