Lentil and Bean Soup Recipe
This flavor-packed Vegan Lentil and bean Soup recipe is the ultimate winter season soup. It's cozy, hearty and nutritious. It is the soup you need to make to welcome the winter season.
Ingredients
- ¼ cup white kidney beans soaked overnight
- ¼ cup red kidney beans soaked overnight
- ¼ cup chickpeas soaked overnight
- ¼ cup white black-eyed peas
- ¼ cup red black-eyed peas
- ¼ cup green lentils
- ¼ cup red lentils
- 1 L water
- 2 tbsp fine bulgur
- 2 bay leaves
- 3 tbsp olive oil
- ½ white onion
- 1½ tsp buollion powder
- 1½ tsp cumin powder
- 1½ tsp coriander powder
- salt & pepper
- freshly chopped coriander optional
Instructions
- Begin by soaking the lentils and black-eyed peas for an hour prior to cooking.
- Discard the soaking water, rinse, and drain the beans and lentils.
- To cook the lentils and beans, heat a large pot over high heat, add the drained beans and lentils, and pour in the water.
- Increase the heat to 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.
- 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 for 5 more minutes 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. Turn the heat off.
- Serve the soup in bowls, add chopped coriander and a squeeze of fresh lemon, and enjoy!