Lentil Bean Soup Recipe

Prep Time

15 minutes

Cook Time

45 minutes

Additional Time

10 minutes

Total Time

1 hour 10 minutes

Servings

6-8

Ingredients

• 1 cup dried brown or green lentils, rinsed
• 1 cup dried kidney beans, soaked overnight and drained
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes (optional)
• 6 cups vegetable or chicken broth
• 1 (14.5 oz) can diced tomatoes
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley or cilantro for garnish (optional)

Steps to Cook

1. In a large pot or Dutch oven, soak the kidney beans overnight in enough water to cover by 2 inches. Drain and rinse the beans before using.

2. In the same pot, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes until translucent.

3. Add the garlic, carrots, and celery, and sauté for an additional 3-4 minutes, stirring occasionally, until the vegetables are slightly softened.

4. Stir in the cumin, oregano, smoked paprika, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, to toast the spices.

5. Add the lentils, soaked and drained kidney beans, broth, diced tomatoes, and bay leaves. Bring the mixture to a boil.

6. Once boiling, reduce the heat to low, cover the pot, and simmer for 35-40 minutes, or until the lentils and beans are tender.

7. Remove the bay leaves. Season the soup with salt and pepper to taste.

8. Ladle the lentil bean soup into bowls and garnish with chopped fresh parsley or cilantro, if desired.

Cook’s Note

• For a thicker soup, you can mash or purée a portion of the cooked lentils and beans using an immersion blender or regular blender.
• Adjust the amount of broth to achieve your desired consistency. Add more broth for a thinner soup or less broth for a thicker stew-like consistency.
• The soup can be made in advance and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Serve the lentil bean soup with crusty bread, cornbread, or a fresh salad for a complete and satisfying meal.

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