Let’s be honest. Lentils don’t make for the prettiest soup. They often look dark and unappetizing, making most kids turn up their noses at dinner. This lentil and bean soup is something different entirely though because it not only tastes delicious, it’s also lovely to look at and appealing for everyone. I hope that you’ll enjoy my hearty lentil and bean soup recipe!
Never Cooked with Lentils?
We aim to eat 2-3 meatless meals during the week for our health and digestion (lots of fiber in this bowl!) We also try and choose organic when we can. This is a deliciously hearty cold-weather meal that can be served with a slice of buttered bread, roll or a warm tortilla.
I’ll be totally honest: I never cooked with dried beans until just a few years ago. I thought they were time consuming and that I wouldn’t make them correctly. And I never really liked the flavor either.
I didn’t make beans because I didn’t think the kids would eat them. However all of my kids have grown to love beans, and so have I! If you use great ingredients, the flavors just come together. My preschooler says he doesn’t like soup so I just serve him the beans and the veggies on a plate, sans broth and he gobbles it up (silly boy!)
My local store sells these lentils and beans in a dry goods blend. For around $1.50 a pound, you’ll get a great mix of lentils and dry beans. If your store doesn’t sell this type of mix, you can easily put one together yourself with a colorful mix of lentils and some dry beans.
Sometimes I use the beautiful organic rainbow carrots for an even more colorful bowl of soup! The dark specks are from the fire roasted tomatoes, which add lots of great flavor but not a bunch of heat.
- 1 onion, chopped
- 1/4 cup olive oil
- 3 large carrots, chopped
- 1 cup of celery, chopped
- 5 garlic cloves, chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 (14.5 oz) can of fire roasted diced tomatoes
- 2 cups dried lentil & bean mix
- 2 cans (or one box) vegetable broth
- 4 cups water
- Salt & Pepper to taste
- In large soup pot or Dutch oven, heat oil over medium heat. Add onions, carrots and celery. Stir and cook until onion is tender.
- Add garlic, oregano and basil and cook 2 minutes.
- Stir in lentils and beans then add broth and water and the can of tomatoes with the juice.
- Bring to a boil then reduce heat and simmer covered for 90 minutes.
- Season with salt and pepper and serve hot!