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 minutesmins
Cook Time 2 hourshrs20 minutesmins
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 teaspoonscumin, gf brand
2 teaspoonscoriander, gf brand
1 ½ teaspoondried 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 cankidney beans, liquid discarded
3/4 of a 15.5 ounce cangarbanzo beans, liquid discarded
1 ½ cupswater
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.