This Easy Lentil and Bean Soup recipe is a nourishing, comforting dish made with simmering lentils and cannellini beans. This hearty soup is cooked with a blend of aromatic vegetables such as onions, garlic, and carrots, and seasoned with savory herbs such as thyme and oregano.
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While this is perfect for soup season, it’s great any time of year and is especially good for meal prep! Make a large pot of soup on Sunday, and have it the rest of the week with a side of crusty bread or a fresh salad.
The Players for Lentil and Bean Soup Recipe
Ingredients:
- Olive Oil – Olive oil is used for sauteing our vegetables, but you can also use butter or avocado oil as a substitute.
- Onion – You’ll need one brown, white, or yellow onion to make this lentil and bean soup.
- Celery – Three large celery stalks are needed for this recipe.
- Carrots – I diced up a few handfuls of baby carrots because that is what I had in my fridge. You can also use 2 large bulk carrots.
- Garlic – You’ll need 5 garlic cloves to make this lentil soup.
- Spices – To make this lentil and bean soup, you’ll need paprika, oregano, and thyme. These spices create a lovely, earthy flavor. You can also add in ground cumin and/or chili powder to give the soup some heat and smokiness if that’s what your tastebuds are calling for!
- Beans – While the recipe calls for cannellini beans, feel free to use whatever you like! Black beans, kidney beans butter beans, white beans, or even pinto beans!
- Lentils – I’ll be using the most common lentil found, brown lentils, but you can use red lentils, green lentils or yellow split peas as an alternative.
- Broth – To make the best lentil soup recipe, I’ll be using vegetable broth. Alternatively, you can use chicken broth or homemade stock if you’d like!
- Water – You’ll need 4 cups water, or you can substitute an additional 4 cups of vegetable broth to make the soup even more flavorful.
- Tomatoes – One can of tomatoes or chopped fresh tomatoes are needed. If you don’t like tomatoes, feel free to omit them.
- Spinach – You’ll need baby spinach or kale for this soup recipe.
- Salt & Pepper – Use salt and black pepper to taste.
Tools:
- Soup Pot – You’ll need a large pot or a large Dutch oven to make this delicious lentil soup recipe.
If you love soup recipes, here are some others of my favorite soups to make:
- Isaac’s Pepperjack Tomato Soup
- Panera’s Copycat Broccoli Cheddar Soup
- Easy Instant Pot Pasta Fagioli Soup
- Albondigas Mexican Meatball Soup
How to make Lentil and Bean Soup
In a large pot over medium heat, add olive oil and saute the onions, celery, and carrots until they’re soft, about 5 minutes. Once your vegetables have cooked, add in your minced garlic and saute for 30 seconds, taking care not to burn the garlic.
Next, add in your spices, beans, dry lentils, vegetable stock, water, and tomatoes. Allow the soup to come up to a simmer, then cover the pot with a lid, lower the heat, and continue cooking for 30 minutes or until the lentils are soft and cooked.
Lastly, add in fresh spinach and season the lentil and bean soup with salt and pepper. If desired, top with fresh parsley and a squeeze of fresh lemon juice. Enjoy!
Storing and Reheating Instructions for Lentil and Bean Soup
To Store:
Allow the soup to cool completely before storing it to prevent bacterial growth. Transfer the leftover lentil soup to an airtight container and refrigerate. It will keep in the fridge for 4-5 days.
To Reheat:
- Stovetop: Pour the soup into a saucepan and reheat over medium heat until heated through.
- Microwave: Transfer the soup to a microwave-safe bowl and heat on high for 2 minutes until heated through.
Are Lentils Good for You?
Lentils are a nutritious powerhouse, offering about 18 grams of plant-based protein and 15 grams of fiber per cooked cup of lentils. This makes this Lentil and Bean Soup recipe excellent for packing your body with much-needed vitamins and minerals, while also aiding in digestion.
Lentils are naturally low in fat, with almost no saturated fat. This makes them heart-healthy and suitable for those looking to manage their weight or cholesterol levels.
So if you’re looking to get more protein into your diet, without wanting to eat meat, this healthy lentil soup is for you!
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If you end up making this Easy Lentil and Bean Soup recipe, leave me a comment. I’d love to chat with you!
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The Best Stovetop Lentil and Bean Soup Recipe
Ingredients
- 2 tbsp olive oil or avocado oil
- 1 onion, diced
- 3 celery stalks, diced about 2 cups
- 2 large carrots, diced about 2 cups
- 5 garlic cloves, minced
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp thyme
- 1 can cannellini beans, drained and rinsed
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 4 cups water
- 1 can diced tomatoes
- 2 cups spinach
- salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil and saute the onions, celery, and carrots until they're soft, about 5 minutes. Once your vegetables have cooked, add in your minced garlic and saute for 30 seconds.
- Next, add in your spices, beans, dry lentils, vegetable stock, water, and tomatoes. Allow the soup to come up to a simmer, then cover the pot with a lid, lower the heat, and continue cooking for 30 minutes or until the lentils are soft and cooked.
- Lastly, add in fresh spinach and season the lentil and bean soup with salt and pepper. If desired, top with fresh parsley and a squeeze of fresh lemon juice. Enjoy!
Notes
- Stovetop: Pour the soup into a saucepan and reheat over medium heat until heated through.
- Microwave: Transfer the soup to a microwave-safe bowl and heat on high for 2 minutes until heated through.
Ephesians 2:10 - "For we are God’s handiwork, created in Christ Jesus to do good works, which God prepared in advance for us to do."
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