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Mediterranean Lentil and Bean Soup (Gluten Free and Vegetarian Option)

A simple Mediterranean chili like soup, so flavorful and filling you can make it a meal. Try it with Gluten Free Sourdough Flatbreads and Dipping Oil for something fun!
Servings 4 -5 people
Prep Time 20 minutes
Cook Time 2 hours 20 minutes

Ingredients

  • 3 Tablespoons olive oil
  • 1 medium onion , chopped
  • 1/2 teaspoon salt
  • 4-5 large cloves garlic , minced or crushed
  • 1/2 cup brown lentils
  • 28 ounce can diced or crushed tomatoes with juices
  • 3 teaspoons cumin , gf brand
  • 2 teaspoons coriander , gf brand
  • 1 ½  teaspoon dried dill , gf brand or 1 tablespoon of fresh chopped dill
  • 1/4 teaspoon allspice , gf brand
  • 1/2 teaspoon salt , more to taste
  • 3 cups chicken or vegetable broth , homemade or purchased, gf brand (use vegetable broth for vegetarian and vegan option)
  • 15.5 ounce can kidney beans , liquid discarded
  • 3/4 of a 15.5 ounce can garbanzo beans , liquid discarded
  • 1 ½ cups water
  • 1 ½  teaspoons honey (use agave or maple syrup for vegan option)
  • Additional salt to taste
  • Pepper to taste
  • Greek yogurt for topping (use cashew yogurt for vegan option)
  • Fresh chopped flat leaf parsley for topping

Instructions

  • In a large saucepan or Dutch oven sauté the onion with the salt and a sprinkle of crushed black pepper in the olive oil until soft and golden brown.
  • Add the garlic and continue to sauté while stirring for 15 to 20 seconds.
  • Add the water, lentils, diced tomatoes, broth, cumin, coriander, allspice, dill, and honey. Simmer covered with lid cracked for 1 hour.
  • Add the beans and continue cooking on a low simmer until the lentils are tender, for 45 minutes to 1 hour longer.
  • Remove the lid and simmer for another 15 minutes.
  • Serve piping hot and top with Greek yogurt and parsley and serve with Gluten Free Sourdough Flatbreads with Dipping Oil.
Course: Appetizer, Main Course
Cuisine: Mediterranean
Keyword: lentil, soup