Best 7 3 Bean Lentil Soup Recipes
Are you seeking a hearty and flavorful soup recipe that is sure to warm your soul on a chilly day? Look no further than the classic 3 Bean Lentil Soup! This delicious and wholesome dish combines the goodness of three types of beans, lentils, and a medley of vegetables simmered in a savory broth, resulting in a comforting and nutritious meal that is perfect for lunch or dinner. Packed with protein, fiber, and essential vitamins, this soup is not only satisfying but also incredibly healthy, making it an ideal choice for those seeking a balanced and nutritious diet. So, gather your ingredients, prepare your cooking pot, and let's embark on a culinary journey to create the ultimate 3 Bean Lentil Soup that will leave you craving for more!
Let's cook with our recipes!
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.
THE BEST LENTIL SOUP
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
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.
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.
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
LENTIL SOUP III
As a busy college student, I don't have much time to eat, let alone cook. I've been making this soup for myself my whole college career, since it's a soup my mom made when I was growing up. This soup is illegally easy and incredibly good for you. Eat it up! You can add sliced, shredded, or diced cooked chicken to the soup when it is almost ready. This soup is delicious, but it can be a surprisingly dull color. You can make it more attractive by serving it with a thin slice of lemon on top and a sprinkle of chopped parsley or chives.
Provided by Molly
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 27.7 g, Fat 0.7 g, Fiber 10.1 g, Protein 11.5 g, SaturatedFat 0.1 g, Sodium 68.9 mg, Sugar 3.8 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
Tips:
- Soak the lentils and beans overnight. This will help them cook more evenly and reduce the cooking time.
- Use a variety of beans and lentils. This will give your soup a more complex flavor and texture.
- Don't be afraid to add vegetables. Vegetables like carrots, celery, and onions add flavor and nutrients to the soup.
- Season the soup to taste. Add salt, pepper, and other spices to taste.
- Serve the soup with a side of bread or crackers. This will help to soak up the broth and make a complete meal.
Conclusion:
Three-bean lentil soup is a delicious, healthy, and affordable meal that is perfect for a cold winter day. If you are looking for a hearty and flavorful soup that is easy to make at home, this recipe is surely a great choice. You can also experiment with different types of beans and lentils, vegetables, and seasonings to create your own unique soup.
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