Three Bean and Lentil Soup

Well, here’s one of my own recipes from back when I was a vegetarian.  I cooked a lot of soups at school (especially using a slow cooker) as it was cheap, easy, healthy and provided me with enough to freeze in single servings to take with me to work or just heat up when I didn’t feel like cooking but the pocket book didn’t allow for ordering pizza.  Be forewarned, the 4 teaspoons of curry paste might be too much for some tastebuds to handle (also depends on the heat factor of the paste itself), so play it safe and you can always add more heat later.  This is great to let simmer on the stove – it will make your house smell very cozy!

 

Hey, once you’ve gathered your ingredients, this recipe takes 15 minutes – so go get your simmer on!

 

Spoon a big bowl, curl up on the couch with your honey and serve with a big crusty hunk of bread…. Yum!

 

Ingredients:

2 teaspoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
1 tablespoon fresh minced gingerroot
4 teaspoons curry paste (if you don’t like heat, go for 1 or 2 for flavour and add depending on your heat tolerance)
1 tablespoon chopped fresh corriander
1 teaspoon lemon juice
1 (28oz) can diced tomatoes
6 cups vegetable broth
2 cups water
3/4 cup lentils
1 each – can of chickpeas (garbanzo beans), kidney beans and black beans – drained and rinsed
salt and pepper to taste

 

Tools:

Large pot (dutch oven)
Wooden spoon
Knife (for chopping onion, etc)
teaspoon (for measuring)
measuring cups
mincing tool (for garlic and gingerroot)

 

1. Heat oil in large pot (dutch oven) over medium heat;
2. Cook onions, garlic, ginger and curry paste, stirring often, for 5 minutes until onions soften;
3. Add chickpeas (garbanzo beans), kidney beans, black beans, lentils, vegetable stock, tomatoes and water;
4. Let cook 15 minutes or until cooked through;
5. Stir in corriander, lemon juice, salt and pepper;
6. Serve with crusty bread and ENJOY!