Two-Bean Soup with Lentils

It's been awhile since I've done anything with lentils. I enjoyed them so much before that I figured it was time to do something else with those yummy little legumes. A choice of soup is always a bonus when sick, even just to test the tastebuds.

Two-Bean Soup with Lentils
from Cooking Club of America

1 tbsp olive oil
3 medium carrots, diced
2 ribs celery with leaves, diced
1/2 c chopped onion
3 garlic cloves, minced
7 c reduced-sodium chicken broth
1 (15-oz.) can garbanzo beans, drained, rinsed
1 (15-oz.) can kidney beans, drained, rinsed
1 (14.5-oz.) can whole diced tomatoes
1 c uncooked lentils
1 tbsp dried basil
1 tsp salt
1/2 tsp freshly ground pepper
1 (10-oz.) pkg. frozen spinach

Heat oil in large pot or Dutch oven over medium-high heat until hot. Add carrots, celery, onion and garlic; cook 5 minutes.

Stir in broth, garbanzo beans, kidney beans, tomatoes, lentils, basil, salt and pepper. Bring to a boil; add spinach.

Boil 10 minutes or until spinach has thawed. Reduce heat to low; simmer 35 minutes, breaking up tomatoes as they cook.



Like the last soup, I couldn't taste this one either. It took about an hour and a half to prepare (not including mise en place), most of which was standing around, and the soup looked great when it was done. Hot and hearty, I was full and sleepy after dinner.

Cost:

• carrots: $0.89
• celery: $0.79
• onion: $0.10
• garlic: $0.22
• broth: $1, SWAG
• beans: $1.78
• tomatoes: $0.80
• lentils: $0.66
• spinach: $2, SWAG

Total: $8.24 or $1.37 for each of six servings. I think the actual cost is a little less than this, but my SWAGs were high, plus I counted the cost of an entire bunch of celery as it will likely go to waste.

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