I am trying to weed out all the processed foods while Gary is away filming by filling up on healthy proteins and veggie filled soups.
I had a bag of high protein and fiber filled green lentils in our pantry as well as a few cups of left over white beans from last time I did pureed white bean soup. Supplemented with a pile of leeks, celery, onions and a red pepper, organic fat-free vegetable stock and a lot of warm spices and this easy soup has kept me full for days.
White Bean and Lentil Soup
2 cups raw white beans, rinsed and sorted to remove any rocks
1 1/2 cups dried green lentils, rinsed and sorted to remove any rocks
1 yellow onion, chopped
1 leek, touch green parts removed, washed thoroughly and chopped
3 celery stalks, chopped
3 cloves garlic, chopped
1 red pepper, seeds and stem removed and chopped
1 rosemary stem
3 stems fresh thyme
3 tablespoons chopped parsley
1 teaspoon ground cumin
1 tablespoon Garam Masala
1 tablespoon each salt and pepper
1 teaspoon red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon ground ginger
2 quarts + 2 cups water
4 cups fat free vegetable or chicken stock
1/2 cup white wine
1 tablespoon lemon juice
2 tablespoons olive oil
Add the 2 quarts water, beans and lentils to a large pot with the whole rosemary and thyme stems. Bring to a boil then simmer until the beans are soft. You could soak the beans overnight also, but this works fine.
When cooked drain off the water, discard the herbs and set aside. Meanwhile add the olive oil with the onion, leeks and celery to a large soup pot and saute until just softened then add the lemon juice, red pepper, garlic and spices. Cook for another 2-3 minutes, stirring to coat all the veggies with the spices. Add the beans and lentils with the white wine, salt and pepper and stir to coat then let cook for about 3 minutes, cooking off some of the alcohol. Add the stock and 2 cups of extra water, bring to a boil then add the parsley and simmer for 15-20 minutes. Serve warm with Naan bread and a green salad.