Lentil and Bean Soup

Total Time
30mins
Prep
10 mins
Cook
20 mins

Recipe source: Prevention Magazine

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Ingredients

Nutrition

Directions

  1. In a large pot over medium high heat saute the onion in the oil (5 minutes). Stir in chili powder and salt.
  2. Stir in lentils and water and bring to a boil. Reduce heat to medium and simmer for 5 minutes.
  3. Stir in tomato sauce, carrots and celery. Simmer 10 minutes.
  4. Stir in beans and simmer for another 5 minutes.
  5. Stir in cheese and cilantro and season to taste with salt and pepper and serve topped with sour cream if desired.
Most Helpful

5 5

Very good! I omitted the salt (personal preference) and used tomato paste instead of the sauce. Loved the mild smoky flavor from the gouda. Thanks for sharing!

5 5

Fabulous soup! I wouldn't change a thing next time, but this time I put in 1 1/2 teaspoons chili (2 would have been fine), did use great northern beans, parsley instead of cilantro, and since I had tomato paste but not sauce, I put in about 3 ounces of that. Really yummy, it's going into my quick and easy cookbook! Cheese was great in this. Looking forward to leftovers for lunch. Thanks so much ellie!

5 5

The only change I made when making this soup was to use just 1 1/2 teaspoons of the chili powder, but that was all! I like lentil soup quite a bit, & especially enjoyed this one, since the beans & the cheese gave it all an added boost! Thanks for sharing the recipe! [Made & reviewed in Newest Zaar tag]