Kidney Bean, Chickpea and Lentil Soup

Kidney Bean, Chickpea and Lentil Soup


30 people made this

A really chuncky soup packed with with kidney beans, lentils and chickpeas. Serves eight peopel, isasy to make and freezes well.


Serves: 8 

  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 1 clove garlic, minced
  • 1 large (800g) tin diced tomatoes with juice
  • 1 (400g) tin kidney beans, undrained
  • 1 (400g) tin chickpeas, undrained
  • 1 (400) tin lentils
  • 3 tablespoons tomato paste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 125g Mozzarella cheese, grated

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Heat a large pot over medium-high heat. Pour in oil and saute onion and garlic until golden-brown.
  2. Stir in tomatoes, kidney beans, chickpeas, lentils, tomato paste, oregano, pepper and salt. Turn heat to low and simmer 20 minutes.
  3. Sprinkle in cheese and stir until melted. Serve immediately. If you're freezing this soup, don't add the cheese till you reheat it.

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