Lentils offer high levels of protein relative to calories. They’re also rich in fiber, folate, and iron, making them a top choice for health conscious eaters and vegetarians. As part of this month’s blog series on legumes, we’ve created a satisfying soup using both lentils and pinto beans. A small amount of bacon is also thrown in to compliment the flavor of the lentils and add heartiness to the soup.
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
16 baby carrots, chopped
1 stalk celery, chopped
6 cloves garlic, smashed
1 teaspoon pepper
1 bay leaf
1 cup brown lentils
3 tomatoes, chopped
1 tablespoon sherry vinegar
4 cups low sodium vegetable stock
2 cups organic pinto beans, cooked
6 strips bacon, cooked and chopped
½ bunch parsley
- Place onion, carrot, celery and olive oil in a large pot over medium heat. Sauté for 3 minutes then add the garlic, pepper, and bay leaf. Cook for another 7-10 minutes or until vegetables are tender.
- Add the lentils, tomatoes, and vinegar. Simmer for 5 minutes more, or until tomatoes begin to break down.
- Stir in the stock, pinto beans, bacon, and parsley. Bring to a boil then cover and simmer for about 30 minutes.