Lentil and Cannellini Bean Soup
Lentils and cannellini beans are both excellent sources of plant-based protein, making this soup a nutritious and filling meal option.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Lentil and Cannellini Bean Soup
Ingredients
Instructions
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In a large pot, heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
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Add lentils, cannellini beans, vegetable broth, tomato paste, bay leaves, dried thyme, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
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Remove bay leaves and stir in fresh parsley and lemon juice. Let the soup rest for 10 minutes before serving.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 40g14%
- Sugars 3g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.