Hearty Lentil & Bean Soup Makes a Satisfying Supper

Hearty lentil bean soup with zucchini and herbs

Hearty soup makes a satisfying supper.

In our household winter is soup season, the time of year when a couple of evening meals each week are hearty broths filled with vegetables, lentils, beans and heavy grains like barley and faro. When it’s cold out, soup make a satisfying supper and is even better for lunch the next day.

This recipe gives you a versatile base to which you can add whatever vegetables you might have in the fridge. Garnish with feta or Parmesan.

Tip: Save your Parmesan rinds. Cut them into chunks and freeze them. Toss one or two into your soup when you add the broth.

Lentil and Bean Soup

Ingredients:
  • 2 Tbsp. oil
  • 2 onions, finely diced
  • 4 cloves garlic, finely chopped or put through a press
  • 3 medium carrots, diced
  • 1 cup roasted red peppers, diced
  • 2 cups crushed tomatoes or chunky tomato sauce
  • About 7 cups of broth (or water)
  • 1 cup of red lentils
  • 1 cup cooked beans (navy beans, chick peas, white kidney beans)
  • 1 bay leaf
  • A dried mushroom, if you have one
  • Sea salt & pepper to taste
  • Handful of fresh herbs (cilantro, basil or parsley) 
Instructions:
  1. In a large soup pot over medium heat saute the onions in the oil until soft then add the garlic and carrots. 
  2. Let cook for 5-10 minutes, stirring from time to time.
  3. Add tomatoes, broth, dried mushroom and bay leaf. 
  4. Give it all a good stir, cover and bring to a simmer. 
  5. Add the lentils, stir again, and cover. 
  6. Let it simmer away, stirring occasionally, until the lentils are cooked. 
  7. Add the beans and roasted red pepper. Season with salt and pepper. 
  8. Toss in your favourite herbs (fresh or dried) and serve with a good squeeze of lemon and feta crumbled over or grated Parmesan.
Variations:
  • Add chopped cauliflower or zucchini to the vegetable mixture
  • Omit the tomatoes and replace the lentils with barley or faro. Replace the red peppers with a diced sweet potato and half of a turnip (rutabaga)
  • Add 2 cups of chopped spinach or Swiss chard just before serving

Comments

  1. This such a good recipe! I would try it next week, I love soups, and especially "meatless" soups)
    Liked your comfort food recipes and would wait for more, since I am following now))
    happy blogging and have a nice day!

    ReplyDelete
    Replies
    1. Thanks and sorry that I didn't reply to your comment.Just finding it now...

      Delete
  2. This looks yummy; even though it's June, I still like a bowl of hearty soup for lunch or supper.
    Thanks for the recipes. Lorraine

    ReplyDelete

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