3 BEAN LENTIL SOUP

3 BEAN LENTIL SOUP image

Number Of Ingredients 16

Previous Next

2 2tsp tsp(10 mL) (10 mL) vegetable oil
2 2oniononions, chopped
2 2cloves garlic, minced
1 1tbsp tbsp(15 mL) (15 mL) minced gingerroot
4 4tsp tsp(18 mL) (18 mL) curry paste
1 1can (28 oz/796 mL) can (28 oz/796 mL)tomatotomatoes
6 6cups cups(1.5 L) (1.5 L) vegetable stock or chicken stock
2 2cups cups(500 mL) (500 mL) water
3/4 3/4cup cup(175 mL) (175 mL) red lentils
1 1can (19 oz/540 mL) can (19 oz/540 mL)chickpeachickpeas, drained and rinsed
1 1can (19 oz/540 mL) can (19 oz/540 mL)red kidney beanred kidney beans, drained and rinsed
1 1can (19 oz/540 mL) can (19 oz/540 mL)black beans, drained and rinsed
1 1tbsp tbsp(15 mL) (15 mL) chopped fresh coriander
1 1tsp tsp(5 mL) (5 mL) lemon juice
1/2 1/2tsp tsp(2 mL) (2 mL) salt
1/4 1/4tsp tsp(1 mL) (1 mL) pepper

Steps:

In large saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic, ginger and curry paste, stirring occasionally, for 5 minutes or until softened. Add tomatoes, breaking up with spoon. Add vegetable stock, water and lentils; bring to boil. Reduce heat to medium-low; simmer for about 20 minutes or until lentils are softened. Add chickpeas, red kidney beans and black beans; cook for 15 minutes or until heated through. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days or freeze for up to 2 weeks. Reheat to continue.) Stir in coriander, lemon juice, salt and pepper.