Beany Lentil Soup

    30 min

    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.

    30 people made this

    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 in English (21)


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


    I thought this was totally yummy. I put in two cloves of garlic, too. Also I was confused about the amounts (19 oz cans?) - I used the 15oz cans for the beans. For the lentils I used a small can of condensed lentil soup. That pretty much took care of the spices, and both the salt and the oregano werent neccessary. It was thicker than I wanted and still tasted mostly like the canned tomatoes, so I added chicken broth until I liked the consistency and the taste. Then I added a couple spoonfuls of tomato paste just because it seemed like a good idea. Made a giant pot and is seriously really tasty. Cant wait to try it again after a day.  -  16 Sep 2007  (Review from Allrecipes US | Canada)


    Delicious and very easy! Makes a big pot, which I meant to freeze for later but I ended up eating it all within a couple of days. Will definitely make this one again.  -  07 Jun 2003  (Review from Allrecipes US | Canada)