a highly addictive one.
Table of contents
About this Recipe
This lentils and red beans soup is a game changer for anyone who wants something healthy, simple, and deeply satisfying. It’s loaded with nutrients, from protein-packed lentils to antioxidant-rich tomatoes, offering a hearty bowl of goodness with minimal effort. I’ve always been a fan of quick, easy, and healthy comfort food that’s easy to make after a long day. There’s something so comforting about the blend of legumes, with the soft texture of the lentils and beans melting into the broth, creating a rich, flavorful base that everyone loves. Whether you’re looking for a filling meal or a way to nourish your body without spending hours in the kitchen, this recipe is your go-to. It’s the perfect solution for those days when you crave both simplicity and wholesome flavor.
Step-by-step short instructions
Ingredient Notes
White onion – The base of this soup, white onions add sweetness and a mild flavor when cooked, enhancing the overall depth of the broth.
Tomato – Fresh tomatoes bring a burst of tanginess and juiciness to the soup, balancing out the earthy flavor of the legumes.
Carrots – These sweet and crunchy vegetables add a mild sweetness that complements the spices, creating a layered flavor profile.
Parsley – Parsley leaves brighten the soup with a fresh, herbal kick, bringing a sense of freshness to the hearty dish.
Bay leaves – These leaves add a subtle, aromatic flavor to the soup as it simmers, contributing a savory depth to the overall taste.
Cooked brown lentils – Brown lentils are rich in protein and fiber, making the soup hearty and filling. Their soft texture adds a comforting consistency.
Dry red lentils – Red lentils cook quickly and offer a smooth, velvety texture to the soup, helping thicken the broth while adding an additional source of protein.
Cooked red beans – Red beans are rich in fiber and add a creamy texture that contrasts nicely with the lentils. They provide a hearty and satisfying bite.
Lemon juice – The acidity from lemon juice brightens the flavors, cutting through the richness of the soup and providing a fresh balance.
Recipe card with notes
Lentils and Red Beans Soup
Equipment
- large pot
Ingredients
- 1 big white onion
- 1 big tomato
- 2 peeled carrots
- 2-3 parsley branches (leaves)
- 1.7 L boiling water
- 3 bay leaves
- 265 g cooked brown lentils (400g before draining)
- 1/2 cup dry red lentils
- 255 g cooked red beans (400g before draining)
- Juice of 1/2 lemon
- 4 tsp salt
- 1/2 tsp each: paprika, turmeric, ras el hanout, cumin, garlic, masala
- Ground black pepper (to taste)
Instructions
- Chop the vegetables. Cut the peeled carrots, tomatoes, and onion into medium cubes, keeping them separate.
- Heat the oil. Place a large pot over medium-high heat and add olive oil, allowing it to warm up.
- Sauté the onion. Add the chopped onion to the hot oil and fry until golden and fragrant.
- Cook the carrots. Toss in the carrots and stir-fry for about a minute to soften slightly.
- Add the tomatoes. Stir in the chopped tomato and cook for another minute to release their juices.
- Season the base. Add 2 teaspoons of salt, the spices, and bay leaves, stirring well to coat the vegetables evenly.
- Toast the lentils. Pour in the dry red lentils and stir for about 3 minutes to enhance their flavor.
- Incorporate the beans. Add the cooked red beans and brown lentils, mixing everything together.
- Simmer the soup. Pour in the boiling water, add the remaining 2 teaspoons of salt, cover, and let it gently bubble for 15 minutes.
- Finish with freshness. Lower the heat to medium, stir in the lemon juice and parsley leaves, and let it cook covered for another 5 minutes.
Video
Notes
- Using canned lentils and beans – I use canned versions for this quick recipe to skip the soaking and long cooking process (especially for the beans). You can adjust the amounts as needed—these are just the quantities available in my local store. Make sure to rinse them well after draining the canned liquid.
- Red lentils cook fast – Unlike other legumes, red lentils break down quickly and don’t need soaking, making them both convenient and easy to digest.
- Customize the consistency – If you prefer a thicker soup, let it simmer a bit longer, or blend a portion of it for a creamier texture.
