White bean and lentil soup.
This is a very easy soup to make. I used orange lentils and they all but disappeared in the soup but gave it a luscious thickness. I soaked and prepared my own beans, but you can use a can of beans if that is easier for you. I like to dice my vegetables all the same size. It gives a uniform look to the soup.
2 Tbsp. Olive oil
1 small onion, diced
3 stalks of celery, diced
2 large carrots, diced
1 medium size zucchini squash, diced
1 ½ cups of kale, finely chopped
1 cup orange lentils
2 cups cooked white beans
6 cups vegetable stock.
1 ½ tsp. sea salt
Pepper to taste.
Heat the oil in a large soup pot. Add the onion and cook about 5 minutes, add the celery, carrots, zucchini and the kale. Mix together and cook for 2 minutes. Add the lentils and stock. Cover the pot and simmer for 30 minutes. Add the beans and simmer for another 30 minutes.
Now add your salt and pepper. Sometimes if you add the salt to the lentils beans during cooking, it can make them tough.
For the beans.
Place the beans in a large bowl. Fill the bowl with water. The beans are going to expand and you need enough water for this process. Cover with plastic wrap and set aside for 6 hours or overnight
Drain the beans and place in a pot of fresh water. Add 1 onion, cut in half, a stalk of celery and 1 carrot. Bring to a simmer, cover and cook about 1 hour. Taste a few to see of they are done.
Drain the beans and transfer to a bowl.
Note: they only last a few days in the fridge, but they freeze very well.
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