Three Bean Lentil Soup
Hearty, wholesome, and packed with plant-based protein, this Three Bean Lentil Soup is the ultimate comfort food for any season. Featuring a medley of green lentils, kidney beans, black beans, and cannellini beans, this nutrient-rich soup is simmered with aromatic vegetables, warming spices like cumin and paprika, and a touch of zesty lemon juice for a burst of freshness. Finished with tender baby spinach and optional parsley garnish, this one-pot recipe is perfect for weeknight dinners or meal prep, as it cooks in just under an hour and serves six. Whether you're looking for a vegan soup option, a cozy dinner idea, or a satisfying way to boost your fiber intake, this easy Three Bean Lentil Soup has you covered.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes (with juice)
- 1 cup green lentils, rinsed
- 1 14-ounce can canned kidney beans, drained and rinsed
- 1 14-ounce can canned black beans, drained and rinsed
- 1 14-ounce can canned cannellini beans, drained and rinsed
- 1 leaf bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
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 until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the vegetable broth and canned diced tomatoes (with juice). Stir to combine.
Add the green lentils, kidney beans, black beans, cannellini beans, bay leaf, ground cumin, paprika, dried thyme, salt, and black pepper to the pot. Stir well.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer, partially covered, for 30 minutes or until the lentils are tender.
Remove the bay leaf and discard.
Add the baby spinach to the pot, stirring until it wilts, about 2 minutes.
Stir in the lemon juice to brighten the flavors.
Taste the soup and adjust seasoning if needed.
Serve hot, garnished with fresh chopped parsley if desired.
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8031 mg | 349% | |
| Total Carbohydrate | 361.8 g | 132% | |
| Dietary Fiber | 106.9 g | 382% | |
| Total Sugars | 48.9 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 989 mg | 76% | |
| Iron | 42.5 mg | 236% | |
| Potassium | 8373 mg | 178% | |
*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.
