Some Kind of Soup with Beans and Lentils
Warm up with a hearty bowl of "Some Kind of Soup with Beans and Lentils," a nutrient-packed dish that’s as comforting as it is satisfying. This vegan-friendly recipe features a medley of black beans, kidney beans, and protein-rich lentils, simmered in a robust tomato and vegetable broth seasoned with cumin, smoked paprika, and thyme. Fresh spinach adds a vibrant touch, while a splash of lemon juice brightens each spoonful. Ready in under an hour, this one-pot wonder is perfect for meal prep or an easy weeknight dinner. Serve it with crusty bread and a sprinkle of fresh parsley for a wholesome, flavor-filled experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes
- 6 cups vegetable broth
- 1 15-ounce can, drained and rinsed cooked black beans
- 1 15-ounce can, drained and rinsed cooked kidney beans
- 1 cup, rinsed dry green or brown lentils
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 cups, fresh spinach
- 1 tablespoon lemon juice
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and tomato paste, cooking for an additional 1 minute until fragrant.
Add the diced tomatoes (including the liquid), vegetable broth, black beans, kidney beans, lentils, bay leaf, thyme, cumin, smoked paprika, salt, and pepper.
Stir everything together, then bring the mixture to a boil over high heat.
Reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, or until the lentils are tender.
Remove the bay leaf and discard it.
Stir in the fresh spinach and cook for 1-2 minutes, just until wilted.
Add the lemon juice and stir. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6187 mg | 269% | |
| Total Carbohydrate | 127.4 g | 46% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 39.1 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4781 mg | 102% | |
*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.
