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nice bowl of lentils and red beans soup

Lentils and Red Beans Soup

Diana Kostrov
This lentils and red beans soup is an easy and flavorful comfort food, offering a perfect balance of hearty legumes, aromatic spices, and tangy lemon. It's as simple to make as it is nourishing!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mediterranean
Servings 6 servings

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
Spices
  • 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

  1. 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.
  2. 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.
  3. 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.