Mexican mixed bean and lentil soup

veganmofo

One thing I love about autumn is that colder weather makes soup taste so much better, especially when one has not yet turned on the heating in the house and it’s flippin’ freezing even when one is equipped with a kibble-heater on one’s lap.

Mexican mixed bean and lentil soup

Mr Thrifty and I both love this soup. In fact, it is so good that it has earned a spot in my Soup Hall of Fame. The small amount of red lentils dissolve into the soup, making it thicker and more substantial. This makes two large bowls of soup. Nice with a salad and garlic bread for a light meal or, of course, as part of a bigger meal.

I used a tin of organic mixed beans, but a more thrifty way would be to let Stanley cook the beans.

This recipe is modified a bit from one in Canadian Living magazine.

British American
1 tablespoon olive oil 1 tablespoon
65g finely chopped onion 1 small
1 clove garlic, minced 1
1 teaspoon mild chili powder 1 teaspoon
1/2x400g tin chopped tomatoes 1/2×14 ounce can
500ml vegetable stock 2 cups
3 tablespoons red lentils 3 tablespoons
400g tin mixed beans, drained & rinsed 14 ounce can
2 tablespoons fresh coriander (cilantro), minced 2 tablespoons
salt and freshly ground pepper to taste

1. Over low heat, saute onion in olive oil until soft, about 5 minutes (covering the pan will expedite this process).

2. Add garlic and saute an additional minute or two.

3. Add chili powder and cook another minute.

4. Add tomatoes and their liquid, vegetable stock and lentils. Cover and bring to a boil. Lower heat to a simmer and cook for 20 minutes, stirring occasionally, until lentils are soft.

5. Add beans and continue to simmer for 15 minutes to blend flavours. Add salt and pepper to taste. Garnish with coriander (cilantro).

Makes 2 servings.

2 Comments

  1. So much good stuff in this soup! Tasty and good for you!

  2. Mmmmmmm….this soup rocks socks!!
    The colours!!!!!

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