Bean and Lentil Soup
Need something quick that will warm you from the inside out? This loaded soup has lots of veggies and protein. You can serve up a bowl by itself, have it with sandwiches, or make some quick croutons to throw in for another texture.
Bean and Lentil Soup
2 carrots
2 sticks of celery
1 bell pepper
2 -3 cloves of garlic
1 onion
½ -1 yam (depending on size)
1 liter broth
1 ½ cups water (approx)
pinch of caraway seeds
pinch pepper
1 cup frozen peas
1 can garbanzo beans
1 can white beans
½ cup dry lentils
Sweat all vegetables in olive oil with caraway seeds and garlic until you can see liquid pooling in the pot and the carrots are soft
Add broth
Rinse beans and lentils and add to the pot
Add water as necessary to have desired consistency, being careful not to water it down too much
Chop yam into pieces and add
Season with pepper and salt to taste
When the lentils and yams are fully cooked, add the peas and cover
Allow to cook for 5 more minutes or until the peas are thawed, bright green and plump
Serve as a main dish or side
