The Best Stovetop Lentil and Bean Soup Recipe
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.
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
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.