Let’s be honest. Lentils don’t make for the prettiest soup. They often look dark and unappetizing, making most kids turn up their noses at dinner. This lentil and bean soup is something different entirely though because it not only tastes delicious, it’s also lovely to look at and appealing for everyone. I hope that you’ll enjoy my hearty lentil and bean soup recipe!
Never Cooked with Lentils?
We aim to eat 2-3 meatless meals during the week for our health and digestion (lots of fiber in this bowl!) We also try and choose organic when we can. This is a deliciously hearty cold-weather meal that can be served with a slice of buttered bread, roll or a warm tortilla.
I’ll be totally honest: I never cooked with dried beans until just a few years ago. I thought they were time consuming and that I wouldn’t make them correctly. And I never really liked the flavor either.
I didn’t make beans because I didn’t think the kids would eat them. However all of my kids have grown to love beans, and so have I! If you use great ingredients, the flavors just come together. My preschooler says he doesn’t like soup so I just serve him the beans and the veggies on a plate, sans broth and he gobbles it up (silly boy!)
My local store sells these lentils and beans in a dry goods blend. For around $1.50 a pound, you’ll get a great mix of lentils and dry beans. If your store doesn’t sell this type of mix, you can easily put one together yourself with a colorful mix of lentils and some dry beans.
Sometimes I use the beautiful organic rainbow carrots for an even more colorful bowl of soup! The dark specks are from the fire roasted tomatoes, which add lots of great flavor but not a bunch of heat.