Three Bean Lentil Soup

Hearty, wholesome, and packed with plant-based protein, this Three Bean Lentil Soup is the ultimate comfort food for any season. Featuring a medley of green lentils, kidney beans, black beans, and cannellini beans, this nutrient-rich soup is simmered with aromatic vegetables, warming spices like cumin and paprika, and a touch of zesty lemon juice for a burst of freshness. Finished with tender baby spinach and optional parsley garnish, this one-pot recipe is perfect for weeknight dinners or meal prep, as it cooks in just under an hour and serves six. Whether you're looking for a vegan soup option, a cozy dinner idea, or a satisfying way to boost your fiber intake, this easy Three Bean Lentil Soup has you covered.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 4 cloves garlic cloves, minced
• 6 cups vegetable broth
• 1 14-ounce can canned diced tomatoes (with juice)
• 1 cup green lentils, rinsed
• 1 14-ounce can canned kidney beans, drained and rinsed
• 1 14-ounce can canned black beans, drained and rinsed
• 1 14-ounce can canned cannellini beans, drained and rinsed
• 1 leaf bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Pour in the vegetable broth and canned diced tomatoes (with juice). Stir to combine.

Step 5

Add the green lentils, kidney beans, black beans, cannellini beans, bay leaf, ground cumin, paprika, dried thyme, salt, and black pepper to the pot. Stir well.

Step 6

Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer, partially covered, for 30 minutes or until the lentils are tender.

Step 7

Remove the bay leaf and discard.

Step 8

Add the baby spinach to the pot, stirring until it wilts, about 2 minutes.

Step 9

Stir in the lemon juice to brighten the flavors.

Step 10

Taste the soup and adjust seasoning if needed.

Step 11

Serve hot, garnished with fresh chopped parsley if desired.

Nutrition Facts

Serving size	3667.2 grams (3667.2g)

Amount per serving	% Daily Value*
Calories	2269

Total Fat 47.90g	61%
Saturated Fat 8.40g	42%
Polyunsaturated Fat 7.00g
Cholesterol 0mg	0%
Sodium 8031mg	349%
Total Carbohydrate 361.80g	132%
Dietary Fiber 106.90g	382%
Total Sugars 48.90g
Protein 118.30g	237%

Vitamin D 0IU	0%
Calcium 989mg	76%
Iron 43mg	236%
Potassium 8373mg	178%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.3%

Protein: 20.1%

Carbs: 61.5%