Tuesday, September 18, 2012

Lentil Bean Vegetable Soup

So you want a meal that is filling, flavorful, and nutritious?

Lentil Bean Vegetable 'Soup'
Prep Time: 20 min        Cook Time: 50 min
dried lentils + beans (I buy a mix of many different kinds)
1 diced onion
1-2 Tbsp minced garlic
3 small red potatoes (but use how many you want of whatever variety you choose)
8 mushrooms
1 large bell pepper
2 cups (1 can) chicken broth (or vegetable broth)
3 cups water

1 Tbsp italian seasoning
cayenne pepper (optional)

Soak the dried lentils and beans in water for an hour. Rinse them in a colander.

Chop all your vegetables and set aside. If you can't do it all at the same time, I recommend dicing the onion first. In a medium sauce pan, heat oil, onion, garlic like in the last post. After you have created your onion-garlic mixture, you may all the rest of the chopped vegetables.  Continue to stir with a wooden spoon on medium heat. Set aside when cooked (about 5 minutes).

Pour the chicken broth and water into a huge pot. Add the lentils, beans, onion-garlic-veggie mixture, and seasonings (italian and cayenne pepper) also. Give it a stir or two. Cook on medium heat with the lid for about half an hour.

This recipe can be modified depending on what you have on hand. If you do not have bell peppers or mushrooms, don't worry about it. Chop some celery and carrots in. If you don't want to use italian seasoning, you can add cumin or basil/parsley. You can experiment to taste. Let me know which seasonings and veggies you prefer in the 'soup'. I have soup in quotation marks since mine turned out to be quite hearty and chunky, not so soupy. You may add another 2 cups of chicken broth and 3 cups of water if you like, but I try my best to cut as much sodium as possible (which is why I only use 2 cups of chicken broth). You can add more or less soup but I just scooped out the veggies.



  1. Yes, I have made my own broth but I don't usually buy a whole chicken. Chicken broth cans are convenient to use for daily cooking.