This flavor-packed Vegan Lentil and bean Soup recipe is the ultimate winter season soup. It’s cozy, hearty and nutritious.

This soup was classic winter soup in our household growing up in Iraq, especially when it rains it was the first soup my father used to ask my mother to prepare, he even named it “Rain soup”.

Why you should make this soup:

It is extremely nutritious. Legumes are a nutritional powerhouse, packed with essential nutrients, such as high protein content, rich in dietary fiber, and a fantastic source of vitamins and minerals. legumes are an excellent plant-based source of protein, whether for vegans, vegetarians, or those who are looking to reduce their meat intake.
This soup is highly versatile, there are many varieties of legumes to choose from.
Bursting with flavors, all ingredients work together and create this delicious symphony of flavors!

Ingredients you will need:

Beans & Lentils:

This soup recipe contains 7 types of beans & lentils, all dry. For convenience, you can use canned or pre-cooked beans and lentils, however, it is recommended to start with dry beans and lentils, it will take longer, but the end result will be worth it!

Chickpeas:
Red and white kidney beans: both types of kidney beans are used in this recipe, you can use either white or red, you can also substitute with another type of white beans like Great Northern Beans, but highly recommended to use at least one of these highly nutritious white type of beans.
White and red Black-eyed peas/black-eyed beans, or what we call in Arabic “Lobia”. Both types were used, white and red for that contrast in color and size. Can be substituted with Navy beans.
Green lentils: they have a nutty and earthy flavor, and hold their shape more compared to red/yellow lentils. The same lentils are used to prepare this Mujadara recipe!
Red lentils: or Masoor dal, the easiest and fastest to cook of all other lentils varieties. Also used to thicken the soup in this recipe.

Other Ingredients:

Fine bulgur: used to thicken the soup, you can substitute it with vermicelli. However both contain gluten, for gluten-free options you can substitute with quinoa or omit it, the soup will taste as delicious without it.
Extra virgin olive oil
Onion: the only vegetable used in this recipe is onion, as the main focus is on lentils and beans, however, you can use more vegetables to boost the flavor. Add celery and carrots to make soffrittos “An Italian term for mirepoix”, to elevate the flavor base of the soup.
Boullion powder: or Vegetable stock.
Herbs and spices: bay leaves, cumin, and coriander powder.
Salt & pepper.
Optional: fresh coriander or parsley for garnish.

How to Make Lentil and Bean Soup:

Preparing and cooking the lentils & beans:

When starting with dry beans and lentils, it is an important step to soak the beans and lentils before cooking them.
For large legumes such as Kidney beans and Chickpeas, soak them overnight ( for 8 hours). Place the beans in a bowl, generously cover them with water, and let them soak overnight.
For lentils and smaller beans such as Black-eyed peas, soak them for an hour before cooking.
Discard the soaking water, rinse, and drain the beans and lentils. Now you are ready to cook the beans and lentils
Begin by heating a large pot over high heat, adding the drained beans and lentils, and pouring in the water.
Increase the heat and bring the soup to a gentle boil, before it reaches boiling, you will notice a white foam forming, discard as much as you possibly can from this foam.
Once it boils, reduce it to a simmer, and add bay leaves and cumin powder. Let it simmer for about 45 minutes, allowing the flavors to meld together and the legumes to become tender.

Making lentil and bean soup:

While the lentils & beans are cooking, soak the fine bulgur in water for 15 minutes and saute the onion with olive oil.
To sauté the onion, heat a pan on medium-high heat, add olive oil, and allow it to heat up before adding your diced onions. Sauté the onion for 5 minutes, then add coriander powder. Continue to sauté until it becomes soft and slightly caramelized, releasing its sweet flavors. Turn the heat off and set aside.
Drain the bulgur and set aside.
When the beans are fully cooked, discard the bay leaves, and add the sauteed onion, bulgur, salt and pepper, coriander, and bullion powder. Let it simmer again for 5 minutes. Taste and adjust seasoning.

Tips for success:

If making this soup using dry beans and lentils, it is important to follow the soaking method mentioned in this recipe, you can read more on the importance of soaking legumes prior to cooking them here.
Tips to reduce bloating when consuming beans and lentils, since it is a major concern for many people, is first to soak the beans as mentioned above. The second is to remove the white foam that forms while cooking the beans and lentils, as this foam can cause gas and bloating. The third is to add the spices of cumin and coriander, both known for reducing bloating when consumed with beans and lentils and they are traditionally added to many recipes with beans and lentils in Middle Eastern cuisine. And last tip is to properly and slowly chew your food, which can assist in better digestion.

How to serve Lentil and bean soup:

Start by ladling the soup into individual bowls or soup plates, Next, add your toppings such as chopped cilantro or parsley, which can bring a pop of color and a touch of freshness to the soup. Consider adding a squeeze of fresh lemon juice or a drizzle of extra virgin olive oil on top.

Pair your soup with some crusty whole-grain bread or toasted croutons, both options can be used to soak up the flavorful broth, or simply enjoy the soup on its own.

The soup can be served alongside a simple salad such as this Arabic salad or Zaatar salad.

How to store leftovers:

Firstly, it’s important to let the soup cool down before transferring it to a storage container. Once cooled, transfer the soup into a glass air-tight container and store it in the refrigerator. The soup can typically be stored in the refrigerator for up to 4-5 days.

Recommended Recipes:

If you have enjoyed this amazing lentil and bean soup recipe, then you might want to try more vegan soup recipes, such as this roasted tomato soup recipe, or this Vegan Moroccan soup recipe.

For classical Middle Eastern soups, you must try this Lentil soup and Freekeh soup recipes, the 2 most popular soups in Middle Eastern cuisine. For a “non-soup recipe” that features beans, try this easy vegan chili recipe by The Carrot Underground, a delicious, super easy, and one-pot vegan chili recipe that is ready to enjoy in under 20 minutes!

If you make this recipe, I’d love a comment, and to rate this recipe. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚