Three-Bean Lentil Soup

Name: Three-Bean Lentil Soup
Ingredients: 2 teaspoons vegetable oil; 2 onions, chopped; 2 garlic cloves, minced; 1 tablespoon gingerroot, minced; 4 teaspoons curry paste; 1 (28 ounce) can diced tomatoes; 6 cups chicken stock; 2 cups water; 3/4 cup red lentil; 1 (19 ounce) can chickpeas, drained and rinsed; 1 (19 ounce) can red kidney beans, drained and rinsed; 1 (19 ounce) can black beans, drained and rinsed; 1 tablespoon fresh coriander, chopped; 1 teaspoon lemon juice; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

16 ingredients

8 steps

Ingredients

2 teaspoons vegetable oil
2 onions, chopped
2 garlic cloves, minced
1 tablespoon gingerroot, minced
4 teaspoons curry paste
1 (28 ounce) can diced tomatoes
6 cups chicken stock
2 cups water
3/4 cup red lentil
1 (19 ounce) can chickpeas, drained and rinsed
1 (19 ounce) can red kidney beans, drained and rinsed
1 (19 ounce) can black beans, drained and rinsed
1 tablespoon fresh coriander, chopped
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions

1

In a large saucepan or Dutch oven, heat the oil over medium heat.
2

Cook the onions, garlic, ginger and curry paste, stirring occasionally, for 5 minutes or until softened.
3

Add the tomatoes, chicken stock, water and lentils.
4

Bring to a boil.
5

Reduce the heat to medium-low and simmer for 20 minutes or until the lentils are softened.
6

Add the chick peas, kidney beans and black beans.
7

Cook for 15 minutes or until heated through.
8

Stir in the coriander, lemon juice, salt and pepper.