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.

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Medium

Lentil and Cannellini Bean Soup

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

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Lentils
• 1 cup Cannellini beans
• 1 medium Onion
• 2 medium Carrot
• 2 medium Celery stalks
• 3 clove Garlic cloves
• 4 cup Vegetable broth
• 2 tablespoon Tomato paste
• 2 leaf Bay leaves
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Olive oil
• 2 tablespoon Fresh parsley
• 1 tablespoon Lemon juice

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
2. 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.
3. Remove bay leaves and stir in fresh parsley and lemon juice. Let the soup rest for 10 minutes before serving.
4. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 40g14%

Sugars 3g

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.