White beans and green lentils soup I regularly cook for my family. Delicious, fulfilling, rich in plant-based nutrients like fiber, protein, minerals and vitamins soup is a great choice for family weekend lunch. You can cook it with beef or use chicken broth or make a vegan version of this soup which would be a complete source of nutrients.

 

Ingredients:

• ½ lb beef
• 1 cup white beans
• 1 Tbsp salt
• 1/2 cup green lentils
• 1/2 medium yellow onion
• 1 medium carrot
• 3-4 medium potatoes
• 1 tsp mixt seasoning (I use 21 Seasoning Salute from Trader Joe’s)
• 1/4 tsp freshly ground black pepper
• 1 bay leaf
• pinch red chili pepper flakes
• 1/4 cup chopped cilantro, or parsley, or dill

 

Cooking Directions:

1. Place the meat washed in cold water into a soup pot and fully fill it with water. Мy soup pot is 3 quarters. It serves 6 portions.
2. Bring it to a boil. Remove the foam crud. It will start to pop up to the top as soon as the water just starts boiling.
3. Wash white beans under running water and add it to the pot.
4. Add 1 Tbsp of salt, lower the heat, cover the pot with а lid and let it slowly boil for a half an hour.
5. Wash green lentils under running water and add it to the pot.
6. Peel and mince the onion and add it to the pot. Put the lid on and let it simmer for 20 minutes.
7. In the meantime, peel the carrot and potatoes. Cut the carrot into thin slices and potatoes into 1-inch cubes. Add vegetables to the pot. Cover it with the lid and let it slowly cook for another 20 minutes.
8. After 20 minutes, add seasoning, freshly ground black pepper, a bay leaf, a pinch of red chili pepper. Let the soup cook for another 5-10 minutes and turn it off. Beans and lentils should become tender, but do not fall apart.
9. Once the heat is turned off, add chopped cilantro (or greens of your choice). Cover and let it rest for 15-20 minutes to enhance flavors.

Serve hot as the first course for lunch.