Best Three Bean Lentil Soup Recipes

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THREE-BEAN LENTIL SOUP



Three-Bean Lentil Soup image

An easy, hearty soup made from items found in the pantry. It can be made in the crock pot also by combining all of the ingredients, except for the oil, and cooking on low for 8 hours but I like it better made on top of the stove. Sauteing the onions and garlic gives the soup a whole different flavour which doesn't come across in the crock pot version.

Provided by Irmgard

Categories     Lentil

Time 50m

Yield 16 cups

Number Of Ingredients 16

2 teaspoons vegetable oil
2 onions, chopped
2 garlic cloves, minced
1 tablespoon gingerroot, minced
4 teaspoons curry paste
1 (28 ounce) can diced tomatoes
6 cups chicken stock
2 cups water
3/4 cup red lentil
1 (19 ounce) can chickpeas, drained and rinsed
1 (19 ounce) can red kidney beans, drained and rinsed
1 (19 ounce) can black beans, drained and rinsed
1 tablespoon fresh coriander, chopped
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • In a large saucepan or Dutch oven, heat the oil over medium heat.
  • Cook the onions, garlic, ginger and curry paste, stirring occasionally, for 5 minutes or until softened.
  • Add the tomatoes, chicken stock, water and lentils.
  • Bring to a boil.
  • Reduce the heat to medium-low and simmer for 20 minutes or until the lentils are softened.
  • Add the chick peas, kidney beans and black beans.
  • Cook for 15 minutes or until heated through.
  • Stir in the coriander, lemon juice, salt and pepper.

THREE BEAN SOUP



Three Bean Soup image

This soup is not only pretty, it is very easy and healthy as well and truly delicious. Top with chopped green onions and grated cheddar cheese.

Provided by DEBOKC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 30m

Yield 10

Number Of Ingredients 9

2 tablespoons vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans black beans, drained
1 (15 ounce) can pinto beans, drained
2 (15 ounce) cans kidney beans, drained

Steps:

  • In a large saucepan over medium heat, cook onion, green and yellow bell peppers in oil until softened. Stir in chicken broth, tomatoes, black beans, pinto beans and kidney beans. Heat through.

Nutrition Facts : Calories 208.8 calories, Carbohydrate 34.6 g, Fat 3.6 g, Fiber 12 g, Protein 11.3 g, SaturatedFat 0.5 g, Sodium 294.7 mg, Sugar 1.4 g

LENTIL SOUP



Lentil Soup image

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Provided by Bob Cody

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Yield 6

Number Of Ingredients 15

1 onion, chopped
¼ cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Steps:

  • In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
  • Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g

THE BEST LENTIL SOUP



The Best Lentil Soup image

Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
3 medium carrots, cut into 1/4-inch pieces
1 medium onion, diced
1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 large clove garlic, minced
1 1/2 cups dried brown lentils
4 cups vegetable stock
7 sprigs thyme, leaves stripped (about 1 teaspoon leaves)
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon lemon zest, plus the juice of 1/2 lemon (about 2 tablespoons)
1/2 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped

Steps:

  • Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
  • Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
  • Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

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