Recipe: Lentil and Bean Soup

I'm always on the lookout for new and healthy recipes. Since it's still winter soups are at the top of the list and this one I'm going to share is simple to make and very yummy! Not to mention that you can completely tailor it to your liking, adding meat or a variety of other vegetables. One of my favorite magazines is Prevention. Great articles and great recipes which is where this recipe comes from. I'm sure it would be wonderful with some homemade crusty bread, however both times I made it I avoided the bread (we are trying to lose weight after all).

1 onion, chopped 
1 Tbs. olive oil 
2 tsp. chili powder
1/2 tsp. salt 
1 1/4 c. dried lentils 
5 c. water 
1 can (80z) tomato sauce
3 carrots, chopped 
3 ribs of celery, chopped
1 can (15.5oz) great Northern or black beans, rinsed and drained
3 1/2 oz. smoked Gouda, shredded 
2 Tbs. fresh cilantro,  parsley, and/or scallion chopped or 1 1/2 tsp. freeze dried chives 
1/4 c. sour cream (optional)

Saute onion in oil in dutch oven over medium-high heat until golden, about 5 minutes. Stir in chili powder and salt. Add lentils and water. Bring to a boil. Reduce heat to medium and simmer 5 minutes. Add tomato sauce, carrots, and celery. Simmer 10 minutes. Add beans and cook until vegetables are tender, about 5 minutes. Stir in cheese and herbs. Season to taste with salt and black pepper. Serve topped with sour cream, if using.

With Joy UNquenchable,


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