This hearty three-bean soup takes away what is left of the winter chill. It's also great to come home to if you make the slow-cooker version.
- Portion size 10 servings
- Credits : Canadian Living Magazine: March 2006
In large saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic and chili powder, stirring occasionally, until softened, about 5 minutes.
Add tomatoes, breaking up with spoon. Add vegetable stock, water and lentils; bring to boil. Reduce heat to medium-low; simmer until lentils are softened, about 20 minutes.
Add chickpeas, red kidney beans and black beans; cook until heated through, about 15 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days or freeze for up to 2 weeks. Reheat to continue.)
Stir in coriander, lemon juice, salt and pepper.
Nutritional facts <b>Per serving:</b> about
- Sodium 922 mg
- Protein 14 g
- Calories 246.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 41 g
- Iron 26.0
- Folate 80.0
- Calcium 6.0
- Vitamin A 5.0
- Vitamin C 18.0