Lentil Bean Soup
This Lentil Bean Soup is a cozy, protein-packed meal made with simple pantry ingredients like lentils, beans, tomatoes, and veggies.
Servings: 6 servings
Calories: 343kcal
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion diced
- 3 carrots peeled and diced
- 3 celery sticks chopped
- 3 cloves garlic minced
- 2 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 28 ounces crushed tomatoes
- 14 ounce canned kidney beans
- 14 ounce canned pinto beans
- 1 cup dried brown lentils
- 6 cups vegetable broth
- 1 Parmesan rind
- 2 cups chopped spinach
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the onion, carrots, and celery, and cook for 5-7 minutes, until softened.
- Add the Italian seasoning, paprika, and garlic, and cook another 1-2 minutes.
- Stir in the crushed tomatoes, pinto beans, kidney beans, and lentils.
- Add the broth and Parmesan rind, and stir to combine.
- Bring to a boil, reduce the heat to low, and simmer for 25-30 minutes.
- After the lentils are tender, remove the Parmesan rind and stir in the chopped spinach.
- Serve topped with freshly grated Parmesan cheese. Enjoy!
Video
Notes
Customize the Texture - for a thicker, creamier soup, blend a cup or two of the soup and stir it back in. You can also use an immersion blender for a partially smooth finish.
Storage - store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. The flavor actually improves after a day!
Serving Suggestions - I love serving this soup with a crusty baguette and butter. You could also serve it with a panini, a simple side salad, or roasted vegetables.
Nutrition
Calories: 343kcal | Carbohydrates: 58g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1883mg | Potassium: 1255mg | Fiber: 21g | Sugar: 13g | Vitamin A: 7016IU | Vitamin C: 21mg | Calcium: 153mg | Iron: 7mg