Bean and Lentil Soup Recipe

Prep Time: 20 minutes

Cook Time: 1 hour

Additional Time: 15 minutes

Total Time: 1 hour 35 minutes

Servings: 6-8 servings

Ingredients:

1. 1 cup dried brown lentils, rinsed
2. 1 cup dried kidney beans, soaked overnight and drained
3. 1 tablespoon olive oil
4. 1 large onion, diced
5. 3 cloves garlic, minced
6. 2 carrots, peeled and diced
7. 2 celery stalks, diced
8. 1 teaspoon ground cumin
9. 1 teaspoon dried oregano
10. 1 teaspoon dried thyme
11. 1/2 teaspoon smoked paprika
12. 1/4 teaspoon cayenne pepper (optional)
13. 4 cups low-sodium vegetable or chicken broth
14. 1 (14.5 oz) can diced tomatoes
15. 2 bay leaves
16. Salt and freshly ground black pepper, to taste
17. Chopped fresh parsley or cilantro, for garnish (optional)

Steps to Cook:

1. Soak the Beans: a. Place the dried kidney beans in a large bowl and cover with water by 2-3 inches. b. Let the beans soak overnight or for at least 8 hours. c. Drain and rinse the soaked beans before using.

2. Prepare the Lentils: a. In a medium saucepan, cover the rinsed brown lentils with water by 2-3 inches. b. Bring the water to a boil over high heat. c. Reduce the heat to medium-low and simmer the lentils for 15-20 minutes, or until tender. d. Drain the lentils and set them aside.

3. Cook the Vegetables: a. In a large pot or Dutch oven, heat the olive oil over medium heat. b. Add the diced onion and sauté for 5-7 minutes, or until translucent. c. Add the minced garlic and sauté for an additional 1-2 minutes, or until fragrant. d. Stir in the diced carrots and celery, and continue to sauté for 5-7 minutes, or until the vegetables are tender.

4. Season the Soup: a. Add the ground cumin, dried oregano, dried thyme, smoked paprika, and cayenne pepper (if using) to the pot. b. Stir to combine and cook for 1-2 minutes, or until the spices are fragrant.

5. Assemble the Soup: a. Pour in the vegetable or chicken broth and add the drained soaked kidney beans and cooked lentils. b. Stir in the can of diced tomatoes, including the juices. c. Add the bay leaves and season with salt and freshly ground black pepper to taste.

6. Simmer the Soup: a. Bring the soup to a boil over high heat. b. Reduce the heat to medium-low and let the soup simmer for 45-60 minutes, or until the beans are tender and the flavors have melded together. c. Stir the soup occasionally during the simmering process.

7. Finish and Serve: a. Remove the bay leaves from the soup. b. Taste the soup and adjust the seasoning with additional salt and pepper, if desired. c. Ladle the bean and lentil soup into serving bowls. d. Garnish with chopped fresh parsley or cilantro, if desired. e. Serve the soup hot, accompanied by crusty bread or crackers.

Cook’s Note:

1. Soaking the Beans: a. Soaking the kidney beans overnight helps to reduce the cooking time and make them more digestible. b. If you forget to soak the beans, you can use canned kidney beans instead. Drain and rinse them before adding to the soup.

2. Adjusting Spices: a. The spice measurements in this recipe are a starting point. Feel free to adjust the amounts of cumin, paprika, cayenne, or any other spices to suit your personal taste preferences.

3. Vegetable Broth vs. Chicken Broth: a. This recipe calls for low-sodium vegetable or chicken broth. Use whichever you prefer or have on hand.

4. Serving Suggestions: a. This bean and lentil soup pairs well with crusty bread, such as a baguette or sourdough, for dipping. b. You can also serve it with a side salad for a complete and nutritious meal.

Enjoy your delicious and healthy bean and lentil soup!