- 2 liters of Vegetable stock
- 1 Onion
- 3 cloves of Garlic
- 1 large Carrot
- 1 tablespoon of Cumin
- 1 tablespoon of Chili powder
- 240 grams of Red lentils
- 1 can (300 grams) of Corn
- 1 can (400 grams) of Chickpeas
- 1 can (400 grams) of Kidney beans
- 1 can (400 grams) of Black beans
- 2 cans (800 grams) of Diced tomatoes
- 1 tablespoon of Extra virgin olive oil
Bean and lentil soup
I live in the Netherlands, a country where Winter is just a wetter and colder version of Autumn. Especially after Christmas when the inital fun of winter is over and you just long for some warmer weather. While you just have to wait for Spring to begin, you can make yourself feel a little warmer and more comfortable by eating warming foods. Like this bean and lentil soup for example. It has the right amount of spice and you will feel well nourished and content after a bowl of this. But don’t worry, if you don’t like spicy food you can omit the chili powder and it will still be delicious! Make this soup for your partner, kid, parent, or anyone you love who is feeling a little under the weather. They will love you for it!
A big pot of this soup is quick and easy to prepare and you will have soup for days! Take it with you to work or to school for a warm pick me up during lunchtime.
If you’re like me and you’re on a tight budget, this soup is perfect for you! The ingredients are ridiculously cheap, and it makes a big batch so you will have lunch or dinner for almost a whole week. You won’t have to buy seperate lunches or dinners for each day. It’s also perfect for you college and university kiddos out there, not only because it’s cheap but also because it’s a one pot meal. You can leave out or add any of the ingredients and it will taste really good, I promise! To save even more money you could make your own vegetable stock with vegetable scraps. As a bonus it’s healthier than the store bought stocks anyways 😉
Mise en place
Peel and dice the onion, garlic and carrot. Set aside.
In a large pot, heat up the oil. Add in the onion and garlic. Saute until the onion is translucent.
Add in the cumin and chili powder, Stir well and make sure the spices don't burn.
Add in the lentils and stir again, then add in the diced tomatoes and vegetable stock.
Add in the beans, corn and chickpeas.
Let it come to a boil while stirring occasionally. Once boiling, simmer for around 15 minutes or until the lentils are cooked.