Three-Bean Lentil Soup Three-Bean Lentil Soup

Three-Bean Lentil Soup Image by: Three-Bean Lentil Soup Author: Canadian Living

Mildly exotic with curry, this nourishing soup is brimming with healthful things such as fibre. You can also follow our variation below to cook it in the slow-cooker, a favourite method for Alecia Watson of Penticton, B.C. She says that when she fills the slow-cooker up with all the goodies that go into a homemade soup before she leaves for shift work, she knows there will be a potful of love — and soup, too — to feed her family.

  • Portion size 16 servings
  • Credits : ©



In large saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic, ginger and curry paste, stirring occasionally, for 5 minutes or until softened.

Add tomatoes, breaking up with spoon. Add vegetable stock, water and lentils; bring to boil. Reduce heat to medium-low; simmer for about 20 minutes or until lentils are softened.

Add chickpeas, red kidney beans and black beans; cook for 15 minutes or until heated through. (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
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Three-Bean Lentil Soup