Lentil and red bean soup

JanaBy Jana    

November 9, 2014

Lentil and red bean soup 0 5 0

This soup has high amount of protein so it is not just a meal to fill you up it is also good for your health too.

  • Prep: 10 mins
  • Cook: 1 hr
  • 10 mins

    1 hr

    1 hr 10 mins

  • Yields: 6 Servings


1Pour the stock into the pot, deglazing the pan with it. Then add in the rest of the ingredients, the beans and lentils, after rinsing and draining the canned goods.


3I did not soak the lentils, with all the spices this soup needs to simmer a couple of hours minimum which cooks the lentils perfectly.


5You can also add the cardamom pods now. I don’t know if I have mentioned how much I love cardamom pods, they are easy to scoop out of stews and sauces when you are done and infuse such a fantastic smoky, fruity, Christmas spice flavor to the dish.


7Did that make any sense to you? Because it did to me, but cardamom is such a hard flavor to describe.


9Mix them all together and bring to a low boil, then turn your heat down on the burner and let it simmer for at least 2 hours. Stir it occasionally as with anything you cook on the stove.


11Check your lentils for texture, and when you are happy with how they are, remove the cardamom pods, then remove 1/3 of the soup to puree.



1/2 red onion, chopped

4 cloves of garlic, minced

1 tsp fresh ginger, minced

4 cups of water

3 tbsp vegetable stock

1 cup of brown lentils

1 can of chickpeas

1 can of white kidney beans

1 can of diced tomatoes

2 tsp garam masala

5 cardamom pods

1/2 tsp black pepper

1 tsp cumin

1 tbsp olive oil


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