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Lentil and Cannellini Bean Soup

Lentil and Cannellini Bean Soup recipe

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.

Cooking Method
Cuisine
Courses ,
Difficulty Intermediate
Time
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
  • 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

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.

Read it online: https://for-vegan.com/recipe/lentil-and-cannellini-bean-soup/