Beany Lentil Soup

    Beany Lentil Soup


    24 people made this

    About this recipe: A wonderfully hearty soup, which is packed full of protein. Kidney beans, chickpeas and lentils are simmered together in a tomato soup base. Enjoy during the cold winter months.

    Serves: 8 

    • 1 tablespoon olive oil
    • 2 onions, chopped
    • 1 clove garlic, finely chopped
    • 2 (400g) tins chopped tomatoes with juice
    • 1 1/3 (400g) tins kidney beans, undrained
    • 1 1/3 (400g) tins chickpeas, undrained
    • 1 1/3 (400g) tins lentils
    • 3 tablespoons tomato puree
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon salt
    • 115g mozzarella cheese, grated

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat a large pot over medium-high heat. Pour in oil and saute onion and garlic until golden-brown. Stir in tomatoes, kidney beans, chickpeas, lentils, tomato puree, 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.

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    Reviews (1)


    Could do with a little spicing up. Next time I'll put some chilli flakes in it. - 04 Mar 2011

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