This hearty lentil and kidney bean soup is a fulfilling and nutritious meal. It’s simple to prepare and packed with flavor, perfect for a cozy evening. You’ll love how easy it is to make this healthy beans recipe.
Key Ingredients & Substitutions:
- Lentils: Use green or brown lentils; red lentils can be too soft.
- Kidney Beans: Canned or pre-soaked and cooked dry beans work well.
- Vegetable Broth: Low-sodium is recommended.
- Aromatics: Onion, carrots, and celery form a flavorful base.
- Tomatoes: Crushed tomatoes add richness and acidity.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1 cup green or brown lentils, rinsed
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
How Much Time Will You Need?
- Prep time: 15 minutes
- Cook time: 40-45 minutes
- Total time: 55-60 minutes
- Servings: 6
- Calories per serving: Approximately 320 calories
- Tools needed: Large pot or Dutch oven, chopping board, knife.
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until they begin to soften.
2. Add Garlic and Spices
Stir in the minced garlic, dried thyme, dried oregano, and cumin. Cook for another minute until fragrant, being careful not to burn the garlic. This step infuses wonderful flavor into your healthy beans recipe.
3. Combine Lentils, Beans, and Tomatoes
Add the rinsed lentils, rinsed and drained kidney beans, and crushed tomatoes to the pot. Stir everything together to combine thoroughly.
4. Introduce the Broth and Bay Leaf
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer.
5. Simmer to Perfection
Let the soup simmer for 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking. Taste and season with salt and pepper as needed.
6. Finish and Serve
Remove the bay leaf before serving. Ladle the hearty lentil and kidney bean soup into bowls. Garnish with fresh chopped parsley if you like.
Variation Ideas:
- Add a handful of spinach or kale in the last 10 minutes of cooking for extra greens.
- Stir in a squeeze of lemon juice at the end for a brighter flavor.
- Include diced sweet potato or zucchini for added texture and nutrients.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 4-5 days. You can also freeze it for up to 3 months. Thaw frozen soup in the refrigerator overnight and reheat gently on the stovetop or in the microwave.
Frequently Asked Questions (FAQ):
Q: Do I need to soak the lentils before cooking?
A: No, lentils do not typically require soaking. Just rinse them well before adding them to the soup.
Q: Can I use different types of beans?
A: Yes, cannellini beans or black beans would also work well in this recipe, making it another great healthy beans recipe.
Q: How can I make this soup thicker?
A: You can mash some of the lentils and beans against the side of the pot with a spoon to thicken the soup slightly.
Q: Is this soup gluten-free?
A: Yes, this hearty lentil and kidney bean soup is naturally gluten-free.
Q: Can I cook this in a slow cooker?
A: Yes, you can combine all ingredients (except parsley) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Sautéing the aromatics first on the stovetop will enhance the flavor.
Q: What can I serve with this soup?
A: Serve it with some crusty bread or a side salad for a complete meal.