This Spicy Bean & Lentil Soup is a great addition to your supper or lunch rotation. It’s a surefire way to convert those in your family that have resisted lentils in the past. Even my husband loves it!
How to Make Spicy Bean & Lentil Soup
I have been looking for more ways to serve beans and lentils that aren’t boring, since my non-meat eating son needs protein in his meals. And the fact that they are incredibly healthy for us is a huge bonus as well.
Lentil Soup is a great way to incorporate lentils and beans into your diet, especially since it is so satisfying in the winter. The flavors are also disguised and almost overpowered by the spices, which is not a bad thing if you aren’t a fan. It is OK to overpower the basic flavor of the beans/lentils in order to like them in a dish.
Sometimes a dish can be a great sauce/soup with a healthy protein disguised in it.
Embrace this line of thinking.
Otherwise you’ll simply go insane, ’round the bend or stark raving mad, if you have a family like mine.
My husband doesn’t like lentils unless their flavor is disguised, it’s not actually my kids, believe it or not, but that doesn’t stop me from hiding all sorts of protein goodies in everything I make.
He may be 35, but I still have to hide healthy things in his food.
It also is not really spicy for most palates, so don’t be afraid to give this one a try. It doesn’t have the “hot” that the word spicy is usually affiliated with but rather such a burst of flavor thanks to the assortment of spices.
My husband called this lentil soup “epic”. I kinda liked that, but thought it would be rather ostentatious to call this “EPIC Spicy Bean & Lentil Soup.”.
It does have a nice ring to it though, I might have a change of heart later on.
I will be making this again, very soon!
- ½ red onion, chopped
- 4 cloves of garlic, minced
- 1 tsp fresh ginger, minced
- 4 cups of water
- 3 tbsp vegetable stock
- 1 cup of brown lentils
- 1 can of chickpeas
- 1 can of white kidney beans
- 1 can of diced tomatoes
- 2 tsp garam masala
- 5 cardamom pods
- ½ tsp black pepper
- 1 tsp cumin
- 1 tbsp olive oil
You can use equal amounts of dried beans in this recipe, adjust cooking times and instructions accordingly.
Dice up the onion, garlic and ginger. Get a large soup pot and put the tbsp of olive oil in. Heat it on medium and sautee the onions, garlic, ginger and ALL the spices, excepting the cardamom pods, together.
Don’t be afraid of the garam malasa, embrace using it. It is such an amazing spice to use, and this quote from Wikipedia sums up what it is.
Garam masala (“Hindi language” Hindi: ??? ?????, garam (“hot”) and “Masala” (“mixture”) is a basic blend of ground spices common in Cuisine of India and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to spice intensity, not heat; garam masala is pungent, but not “hot” in the same way as a chili pepper.
Once everything is tender from being sauteed, mix the 3 tbsp vegetable stock into 4 cups of hot water. The stock in the containers like this do not take much to dissolve, thus why I use them instead of the cubes.
Pour the stock into the pot, deglazing the pan with it. Then add in the rest of the ingredients, the beans and lentils, after rinsing and draining the canned goods.
I did not soak the lentils, with all the spices this soup needs to simmer a couple of hours minimum which cooks the lentils perfectly.
You can also add the cardamom pods now. I don’t know if I have mentioned how much I love cardamom pods, they are easy to scoop out of stews and sauces when you are done and infuse such a fantastic smoky, fruity, Christmas spice flavor to the dish.
Did that make any sense to you? Because it did to me, but cardamom is such a hard flavor to describe.
Mix them all together and bring to a low boil, then turn your heat down on the burner and let it simmer for at least 2 hours. Stir it occasionally as with anything you cook on the stove.
Check your lentils for texture, and when you are happy with how they are, remove the cardamom pods, then remove ⅓ of the soup to puree.
OR do what I do, take your hand blender, stick it in the pot and blend one side of it.
This is what it looks like, I blend an approximate third -not all of that side is pureed- and then mix it in.
By pureeing it you get this lovely thick base without any thickeners, a pure, lovely spice infused soup.
You don’t need anything else to go with thus, other than perhaps a delicious, crusty white piece of bread.
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Spicy Bean & Lentil Soup
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Total Time
- 1 hour 10 minutes
- Karlynn Johnston
- 1/2 red onion chopped
- 4 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 4 cups water
- 3 tablespoons vegetable stock
- 1 cup brown lentils
- 15 ounces can of chickpeas
- 15 ounces can of white kidney beans
- 28 ounces diced tomatoes
- 2 teaspoons garam masala
- 5 cardamom pods
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Dice up the onion, garlic and ginger.
- Get a large soup pot and put the tbsp of olive oil in. Heat it on medium and sautee the onions, garlic, ginger and ALL the spices, excepting the cardamom pods, together.
- Once everything is tender from being sauteed, mix the 3 tbsp vegetable stock into 4 cups of hot water.
- Pour the stock into the pot, deglazing the pan with it.
- Then add in the rest of the ingredients, the beans and lentils, after rinsing and draining the canned goods. I did not soak the lentils; with all the spices this soup needs to simmer a couple of hours minimum which cooks the lentils perfectly.
- You can also add the cardamom pods now. Mix them all together and bring to a low boil, then turn your heat down on the burner and let it simmer for at least 2 hours. Stir it occasionally as with anything you cook on the stove. Check your lentils for texture, and when you are happy with how they are, remove the cardamom pods, then remove ⅓ of the soup to puree. Return puree to the pot and serve.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.