Lentil and Bean Soup

This recipe makes A LOT! It's works really well doing a half recipe though :)

Yield: 16 servings
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  • 4 cup(s) Lentils
  • 1 Medium Onion Chopped
  • 5 clove(s) Garlic Minced
  • 1/4 cup(s) Olive Oil
  • 2 cup(s) Tomato Sauce
  • 3 quart(s) Chicken Broth
  • 3 teaspoon(s) Salt
  • 2 tablespoon(s) Chili Powder
  • 2 teaspoon(s) Cumin Powder
  • 3 teaspoon(s) Crushed Oregano
  • 1/2 teaspoon(s) Crushed Red Pepper
  • 2 cup(s) Celery Chopped
  • 1 1/2 cup(s) Red Beans Cooked
  • 1 1/2 cup(s) Garbanzo Beans Cooked
  • 1/2 cup(s) Red Bell Pepper Chopped Finely


  1. Cover the lentils with cold water, bring to a boil, drain and rinse in cold water and drain again.

  2. Saute the onions and garlic in the olive oil in a large pot.

  3. Add the sauce, salt, seasonings, and broth and bring to a boil.

  4. Add the drained lentils and the celery and cook for 20 - 30 minutes.

  5. Add the cooked beans and red bell peppers and cook for 10 more minutes.
January 2013

This recipe is a personal recipe added by HopeFull and has not been tested or endorsed by MyRecipes.

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