White Bean Lentil Soup Recipe
Discover the perfect white bean lentil soup recipe! Healthy, hearty, and delicious – ideal for any meal.
Equipment
- Large pot
- Wooden spoon
- Chopping board
- Blender or immersion blender
Ingredients
- 2 cups drained White beans (canned)
- 1 cup Brown lentils
- 6 cups Vegetable broth
- 2 diced Carrots
- 2 stalks diced Celery
- 1 large chopped Onion
- 3 cloves minced Garlic
- 1 tsp Thyme dried
- 2 Bay leaves
- 2 tbsp Olive oil
- To taste Salt
- To taste Pepper
Instructions
Gathering Ingredients
- Start by preparing all your ingredients as listed above to ensure a smooth cooking process.
Sauté the Basics
- Set the big pot on medium heat and add the olive oil. Cut up the garlic, onions, carrots, and celery and add them. Sauté them until they are slightly softened and the onions become translucent. This foundational step infuses the oil with a flavor base that carries through the entire dish.
Simmering the Soup
- Add the brown lentils, white beans, vegetable broth, thyme, and bay leaves to the pot. Bring the mixture to a boil, then reduce the heat to allow it to simmer gently.
- Let the soup cook uncovered for about 40 minutes, or until the lentils are tender and the soup has thickened to your liking.
Final Touches
- Take the bay leaves out of the soup and stir it well. Season with salt and pepper to taste. For a creamier texture, you can blend part of the soup using an immersion blender before serving.
Notes
- For an extra flavor kick, add a splash of lemon juice or vinegar at the end of cooking.
- If the soup is too thick, keep adding broth or water until it’s the right consistency.