Organic Bean & Lentil Soup


Serves 6

1 tbsp oil

8 cups vegetable stock

¼ cup dry chickpeas, soak for 7-12 hrs, strain & rinse

¼ cup dry red kidney beans, soak for 7-12 hrs, strain & rinse

¼ cup dry split peas

¼ cup dry green lentils

1 medium onion, small diced

3 stalks celery, small diced

3 carrots, peeled & diced

1 ½ cups mushrooms, sliced

3 cloves garlic, minced

1 medium tomato, small diced

2 tbsp parsley chopped

¼ cup red wine

1 tsp poultry seasoning

1 tsp onion powder

1 tsp dry basil

1 tbsp fresh thyme, chopped

Preheat a large pot with oil over medium heat.  Sauté onions, celery, carrots, mushrooms and garlic for 5 minutes. Deglaze the vegetables with red wine and reduce.

Once the wine has reduced, add the fresh thyme, onion powder, basil and poultry seasoning and mix well. Now add the vegetable stock, chickpeas, kidney beans, and split peas. Bring to boil and reduce to simmer.

Once soup has simmered for ½ an hour, add the green lentils, and continue to simmer for another 45 minutes-1 hour.

Remove the pot from the heat and season with salt and pepper.

Garnish with fresh diced tomato and chopped parsley!


Soaking the chickpeas and kidney beans before cooking helps speed up the cooking time and improves digestion. However, if you are crunched for time you can add the beans in dry without soaking but you might notice a form the will appear in the soup when the beans cook.