Hearty Red Bean Lentil Soup

Ingredients

• 15 ml (1 tbsp)olive oil
• 1 medium (150 g)yellow onion, diced
• 2 medium (120 g)carrots, diced
• 2 stalks (60 g)celery, diced
• 3 cloves (9 g)garlic, minced
• 190 g (1 cup)dry red split lentils, rinsed
• 1 can (425 g; 15 oz)kidney beans, drained and rinsed
• 5 ml (1 tsp)ground cumin
• 5 ml (1 tsp)smoked paprika
• 2.5 ml (1/2 tsp)turmeric
• 1.4 L (6 cups)vegetable broth
• 1 can (411 g; 14.5 oz)diced tomatoes
• 15 ml (1 tbsp)lemon juice
• 2.5 ml (1/2 tsp)salt
• 1.25 ml (1/4 tsp)black pepper
• 30 ml (2 tbsp)fresh parsley, chopped

Instructions

1. 1

   Soften the vegetables

   Heat the olive oil over a medium heat in a Dutch oven or large, heavy-based pot. Add the onion, carrots and celery and sauté for 5–7 minutes, until the onion is translucent and the carrots have softened.

2. 2

   Cook the garlic

   Stir in the minced garlic and cook for another 60 seconds, until fragrant.

3. 3

   Toast the spices

   Add the cumin, smoked paprika and turmeric. Stir and cook the spices with the vegetables for about 1 minute.

4. 4

   Add the main ingredients

   Stir in the rinsed red lentils, drained kidney beans, diced tomatoes with their juices and vegetable broth.

5. 5

   Simmer the soup

   Raise the heat until the soup reaches a gentle boil, then turn it down to low straight away. Cover and simmer for 20–25 minutes, until the lentils have softened and partly dissolved.

6. 6

   Season the soup

   Take the pot off the heat and stir in the lemon juice, salt and black pepper.

7. 7

   Blend and garnish

   For a velvety finish, pulse the soup 3–4 times with an immersion blender. Garnish with the chopped fresh parsley.

What is red bean lentil soup?

This is a home-style American soup built around red lentils, kidney beans and vegetables in a tomato-rich broth. Its combination of legumes makes it substantial, while cumin, smoked paprika and turmeric give the broth a warm, savoury flavour.

Red lentils soften quickly and partly break down as they cook, thickening the soup. Kidney beans keep their shape better, so a few short blender pulses create a mix of creamy broth and intact beans.

Nutrition and macros by portion

The nutrition label shows one serving as written: 323 calories, 15g protein, 52g carbs, 6g fat.

The lentils, kidney beans and vegetables provide most of the carbohydrates, while the legumes also contribute protein. Olive oil supplies most of the fat. Pair a bowl with a green salad or extra non-starchy vegetables for a balanced plate.

Build the flavour base

Vegetables first: sauté the onion, carrots and celery until the onion turns translucent and the carrots begin to soften. This gives them a head start before the lentils go into the pot.

Garlic and spices: cook the garlic just until fragrant, then toast the spices for about a minute. Keep stirring so the garlic and ground spices do not catch on the bottom of the pot.

Choose and prepare the legumes

Red lentils: rinse them before cooking to remove loose debris, then add them dry to the soup. As they simmer, they soften and help thicken the broth without needing a separate thickener.

Kidney beans: drain and rinse the canned beans before adding them. This keeps the soup's flavour focused on the seasoned broth and tomatoes.

Simmer until tender

Gentle heat: bring the mixture just to a gentle boil, then lower the heat and cover the pot. A steady, low simmer helps the lentils soften without making the bottom of the soup stick.

Doneness: start checking at 20 minutes. The lentils should be soft and partly dissolved; if they are still firm, continue simmering within the 20–25-minute cooking window.

Blend for the right texture

A few pulses: pulse the soup with an immersion blender 3–4 times rather than blending it continuously. This thickens the broth while keeping some beans and vegetables whole.

No immersion blender: leave the soup unblended for a more brothy texture. Stir well before serving so the softened lentils are distributed through the pot.

Finish and serve

Lemon and seasoning: add the lemon juice, salt and pepper after taking the pot off the heat. The lemon brings a bright note to the earthy lentils and spices.

To serve: add the parsley just before bringing the soup to the table. Bread or a simple green salad makes an easy accompaniment.

Recipe notes & tips

• Rinse the red lentils before adding them to the pot.
• Dice the onion, carrots and celery to similar sizes so they soften at roughly the same pace.
• Keep the heat low once the soup reaches a gentle boil.
• Stir occasionally during simmering to check that lentils are not sticking to the bottom.
• Pulse the immersion blender briefly if you want the soup thick but still textured.
• Add the parsley after blending so it stays fresh and bright.

Variations

• Add greens: stir in a handful of spinach near the end of cooking and let it wilt.
• Use fresh herbs: swap the parsley garnish for chopped coriander.
• Increase the heat: add a pinch of chilli flakes with the ground spices.
• Change the beans: use another drained and rinsed canned bean in place of the kidney beans.
• Make it more tomato-forward: replace some of the vegetable broth with extra diced tomatoes.

Common mistakes to avoid

• Skipping the lentil rinse: rinse them in a sieve before cooking to clear away loose debris.
• Burning the garlic: cook it for just 60 seconds, stirring until fragrant.
• Scorching the spices: toast them for about 1 minute and keep them moving in the pot.
• Boiling too vigorously: lower the heat as soon as the soup reaches a gentle boil.
• Over-blending: pulse only 3–4 times to retain some texture.
• Adding lemon too early: stir it in after removing the pot from the heat.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; add a splash of vegetable broth or water if the soup has thickened.

Frequently asked questions