Lentil and Bean Soup

Lentils and beans are excellent sources of plant-based protein and fiber, making this soup a nutritious and filling meal option.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Lentil and Bean Soup

Cooking Method: Boiling, Simmering Cuisine: International Courses: Lunch, Soup, Vegan, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Lentils
• 1 cup Kidney beans
• 1 medium Onion
• 2 medium Carrots
• 2 stalk Celery stalks
• 3 clove Garlic cloves
• 4 cup Vegetable broth
• 1 can Canned diced tomatoes
• 1 teaspoon Dried thyme
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Olive oil
• 2 tablespoon Fresh parsley

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, sliced carrots, and chopped celery stalks. Cook for 5 minutes until vegetables are softened.
2. Add dried thyme, ground cumin, salt, and black pepper. Stir well.
3. Add lentils, kidney beans, vegetable broth, and canned diced tomatoes. Bring to a boil.
4. Reduce heat to low and simmer for 25 minutes until lentils are tender.
5. Remove from heat and let it rest for 5 minutes.
6. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 38g13%

Sugars 4g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.