Mixed Bean and Lentil Soup

 

Mixed Bean and Lentil Soup

Ingredients
3/4 cup or 100 g chickpeas
3/4 cup or 100 g cannellini beans
3/4 cup or 100 g lima or butter beans
3/4 cup or 100 g Borlotti beans
3/4 cup or 100 g kidney beans
3/4 cup or 100 g black-eyed beans
3/4 cup or 100 g laird (large green) lentils
3/4 cup or 100 g red split lentils

3/4 cup or 100 g coarse burghul
3/4 cup or 100 g short-grain rice
One onion, diced
2 tablespoon Olive oil

Directions

 

Wash the chickpeas and beans, cover them with water, and soak overnight.

The next day, drain and rinse these legumes, add 3 liters of water (or enough to cover the beans), and boil in a large saucepan. Reduce the heat and simmer the beans for 40 minutes.

Add the lentils, burghul, and rice to the legumes and simmer for 15 minutes.

Add oil to a hot pan and sauté the onion. When it has begun to color, add it to the soup mixture and simmer for 2 minutes.

Notes

Before soaking the legumes overnight, try adding 1 tsp bicarbonate of soda to soften them. Then, rinse them well. This will help them cook more quickly.

If the finished soup is too thick, add stock to adjust this soup to your preferred consistency.