3 BEAN LENTIL SOUP
Great for a cold day, or a vegetarian meal option. This easy protein and fiber packed soup is the answer.
Categories Vegetarian Meals Slow Cooker Slow Cooker Vegetarian Meals Vegetarian Vegetarian Vegetarian Meals Dinner Vegetarian Meals Dinner
Yield 4
Number Of Ingredients 12
Steps:
- Combine all ingredients in a slow cooker. If needed add more water to cover all ingredients. Cook on high setting for about 8 hours, until beans and lentils are soft.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
THREE-BEAN LENTIL SOUP
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
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.
LENTIL SOUP IN BREAD BOWLS
Steps:
- Cook the pancetta in a heavy-bottomed 4- to 5-quart pot over medium heat, stirring occasionally with a wooden spoon, until crisp and the fat has rendered, about 10 minutes. Add the onion and jalapeño pepper. Season with salt and sweat until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. (Add a little oil if your pot seems dry.) Add the cumin and coriander. Add the tomato paste and cook, stirring, 1 to 2 minutes. Add the lentils, can of tomatoes, chicken stock and a pinch of salt. Stir to combine, then increase the heat to medium-high and bring to a boil. Cook for 2 to 3 minutes to marry the flavors. Reduce to a simmer and cover. Cook until the lentils are tender, start checking at 20 minutes. Continue cooking, uncovered, stirring to break down the lentils and thicken the soup, another 10 to 15 minutes. Taste and adjust the seasoning with salt and pepper.
- Serve in bowls with a drizzle of olive oil, a dollop of yogurt and fresh cilantro leaves, or use the bread bowls. If using the bread bowls, cut a circle around the top of each with a paring knife, then gently pull out the tops. Remove some of the bread innards and have as a snack. Fill each bread bowl with hot soup and garnish with a dollop of yogurt and fresh cilantro leaves.
- Combine the flour, milk powder, yeast and salt in the bowl of a stand mixer and whisk together. Add the water and oil and mix with the dough hook until a dough forms, scraping down the sides. Knead on medium-high speed until it pulls away from the side of the bowl and makes a smacking noise, 12 to 15 minutes. (The dough will be very sticky and soft, but do not add more flour.) Scrape out into a liberally oiled bowl, then toss to coat in the oil and cover in plastic. Allow to rise in a warm place until doubled in size, about 1 hour.
- Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
- Prepare a parchment or silicone mat-lined baking sheet. Turn the dough onto a lightly floured countertop and gently fold over onto itself to deflate some of the gas. Divide the dough into 4 pieces and roll into tight balls. Evenly space the balls on the prepared baking sheet and cover with plastic. Let proof until puffy and almost doubled; depending on the temperature, this can take anywhere from 30 minutes to 1 hour.
- Snip the tops of the dough balls with scissors in an X and bake until golden brown and puffed up and they feel hollow when you tap, begin checking at 15 minutes. Let cool on a rack.
THREE BEAN SOUP
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
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
THREE BEAN AND LENTIL GREEN CHILI
This vegan chili is loaded with cannellini, chickpea and navy beans along with green lentils for protein and texture. Brightened up with cilantro and lime zest this chili packs a ton of flavor thanks to tomatillos, garlic, cumin and jalapeño. Like most chilis, it's even better the next day and freezes great.
Provided by Megan Mitchell
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Combine the tomatillos, garlic, onion and jalapeño in a food processor. Blitz until a chunky sauce forms, about 30 seconds. Add the lime zest and 1/2 cup cilantro. Blitz again until combined and broken down, 15 to 20 seconds.
- Heat a 6-quart Dutch oven or other large heavy-bottomed pot over medium-high heat. Drizzle in 1 to 2 tablespoons olive oil, to taste, and carefully pour in the tomatillo mixture. Cook, stirring occasionally, until fragrant and some of the liquid has absorbed, 7 to 8 minutes. Liberally season with salt and pepper.
- Turn the heat down to medium low and add the bay leaf, vegetable broth, cannellini beans, chickpeas, navy beans, lentils, cumin, coriander and a pinch each of salt and pepper. Stir together, cover and cook on a low simmer for 20 minutes, stirring occasionally so the bottom doesn't burn.
- Remove the lid and cook until the lentils are tender and the chili has thickened slightly, 5 to 10 minutes. Remove from the heat and squeeze in the juice from 1 of the zested limes; cut the other lime into wedges, for serving. Taste for seasoning and add more salt or pepper, if needed.
- Spoon the chili into bowls, top with sliced avocado, cilantro and lime wedges.
CONTEST-WINNING THREE-BEAN SOUP
This chili-like soup is delicious and very low in fat. Salsa, cumin and chili powder gave it plenty of flavor while several canned items make it fast to throw together on busy nights. -Joni Voit Champlin, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Nutrition Facts : Calories 201 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 755mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 10g fiber), Protein 12g protein. Diabetic Exchanges
ITALIAN THREE BEAN SOUP
Kidney beans, lentils, and garbanzo beans are stewed with tomatoes and spices. Easy to make, and freezes well.
Provided by SPOONIES
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat a large pot over medium-high heat. Pour in oil and saute onion and garlic until golden-brown. Stir in tomatoes, kidney beans, garbanzo beans, lentils, tomato paste, oregano, pepper, and salt. Turn heat to low and simmer 20 minutes. Sprinkle in cheese and stir until melted. Serve immediately, or cool and freeze.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 38.5 g, Cholesterol 9.1 mg, Fat 5.5 g, Fiber 10.2 g, Protein 13.9 g, SaturatedFat 1.8 g, Sodium 1048 mg, Sugar 5 g
COLORFUL THREE-BEAN SOUP
When I was growing up, my mother prepared many different soups, each seasoned just right. She often made this colorful combination that's chock-full of harvest-fresh goodness. It showcases an appealing assortment of beans, potatoes, carrots and spinach. -Valerie Lee, Snellville, Georgia
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onion in oil. Add next 9 ingredients. Simmer, uncovered, until vegetables are tender. Add beans , and spinach; heat through.
Nutrition Facts : Calories 158 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 604mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
RED LENTIL & BUTTER BEAN SOUP
Easy to make and packed full of goodness. A real 'winter warmer'.
Provided by dhoohar
Time 40m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Toast the cumin and fennel seeds by dry frying them in a large heavy based pan until they darken slightly and release their aroma, but do not burn. Set aside some of the seeds for garnishing later. Leave the rest in the pan.
- Add the oil followed by the onion, pepper, chilli and garlic. Cook on a medium to low heat until softened but not browned (approx. 5 mins).
- Add the lentils, tomatoes and stock. Bring to the boil then simmer for about 15 minutes until the lentils are cooked.
- Remove from the heat and puree either with a stick blender or cool a little and transfer in safe quantities to a liquidiser. Whizz until smooth and return to the pan.
- Add the drained butter beans to the pan and heat gently.
- Season with salt and freshly ground black pepper and ladle into bowls.
- Garnish each with a spoonful of yoghurt, some fresh chopped coriander and a sprinkling of the toasted seeds. Serve with some crusty bread rolls.
LENTIL AND BEAN SOUP
Make and share this Lentil and Bean Soup recipe from Food.com.
Provided by ellie_
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot over medium high heat saute the onion in the oil (5 minutes). Stir in chili powder and salt.
- Stir in lentils and water and bring to a boil. Reduce heat to medium and simmer for 5 minutes.
- Stir in tomato sauce, carrots and celery. Simmer 10 minutes.
- Stir in beans and simmer for another 5 minutes.
- Stir in cheese and cilantro and season to taste with salt and pepper and serve topped with sour cream if desired.
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