Lentil and bean soup
Monday July 19, 2010 3:42 PM
Ingredients:
How to prepare:
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onions; cover and cook 2 minutes, until lightly browned.
Add garlic; cover and cook 1 minute. Add broth and wine; bring to a boil.
Stir in lentils and allspice. Reduce heat to medium, and cook, uncovered, at a low boil, 15 minutes.
Add tomatoes and puree, water, beans, and chickpeas; cook 8 to 10 minutes more. Ladle into 4 serving bowls; sprinkle with cilantro and garnish with cilantro sprigs, if desired. Serve with a tossed salad and crusty bread. Enjoy!
Shared by: Laurie, TheBAG Lady
- 1 T. olive oil
- 1 cup chopped onions
- 2 large garlic cloves, pressed through a garlic press
- 2 14-ounce cans chicken or vegetable broth
- 3 T. white wine
- 1-1/2 cups lentils
- 1/4 tsp. allspice
- 1 cup canned whole tomatoes in puree, tomatoes chopped
- 1/2 cup water
- 1 16-ounce can black beans, drained and rinsed
- 1 16-ounce can chickpeas, drained and rinsed
- 2 T. chopped fresh cilantro
- Fresh cilantro sprigs, for garnish
How to prepare:
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onions; cover and cook 2 minutes, until lightly browned.
Add garlic; cover and cook 1 minute. Add broth and wine; bring to a boil.
Stir in lentils and allspice. Reduce heat to medium, and cook, uncovered, at a low boil, 15 minutes.
Add tomatoes and puree, water, beans, and chickpeas; cook 8 to 10 minutes more. Ladle into 4 serving bowls; sprinkle with cilantro and garnish with cilantro sprigs, if desired. Serve with a tossed salad and crusty bread. Enjoy!
Shared by: Laurie, TheBAG Lady
