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Red lentil and string bean soup

Red Lentil and Green Bean Soup

A healthy, colorful, and delicious red lentil soup. It's very easy to make, yet remarkably well-balanced and satisfying. This vegetable soup is a great way to add some variety to a meatless menu—and it'll put you in a good mood!

Pearl

Recipe author

Composition / ingredients

Servings:

Green string beans (wide)

200

Potatoes

400

Red lentils

Carrot

Onion

Bell pepper

100

Tomatoes

200

Garlic

Water

700

Vegetable oil

Fresh herbs

Salt

Allspice (for serving)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 31 % 4 g

Carbohydrates 54 % 7 g

68 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

Gather all the ingredients for the red lentil and green bean soup. Wash all the vegetables and herbs in clean water.
Step 2:

Peel the potatoes, onion, carrot, and garlic. Remove the stem and seeds from the bell pepper. For a more colorful soup, use peppers of different colors. Rinse the lentils several times in water.
Step 3:

Trim the ends off the green beans. If the beans aren't very young, pull off the strings along the sides, or you'll notice them in the finished dish.
Step 4:

Cut the potatoes into small cubes, about 1 cm x 1 cm. Why cut them so small? So the red lentils, beans, and potatoes all finish cooking at the same time. Otherwise the potatoes may stay undercooked—or, if you cook them through, the lentils and vegetables can turn to mush. Cut the beans into roughly bite-sized pieces (as shown in the photo).
Step 5:

Cut the carrot into small sticks, or grate it on the coarse holes if you prefer. Cut the onion fairly small and the tomatoes into small cubes. You can peel the tomatoes first by pouring boiling water over them for a minute. I usually leave the skin on.
Step 6:

Heat the vegetable oil in a heavy-bottomed pot or a small Dutch oven. Over high heat, add the carrot, peppers, and onion and fry, stirring now and then, for about five minutes.
Step 7:

Then add the tomatoes and beans to the sauté. Stir and turn the heat down to low. Cover the pot and simmer the vegetables for about 10 minutes. The tomatoes should release their juices—check after a couple of minutes to make sure nothing is sticking, and stir. If there isn't enough liquid from the tomatoes, add two or three tablespoons of water.
Step 8:

Next, add the potatoes and lentils to the pot. Season with salt to taste. Turn the heat up to high.
Step 9:

Pour 700 ml of boiling water over the vegetables and lentils, stir well, and check the seasoning, adding more salt if needed. Once it boils, reduce the heat to medium and cook the soup with the lid partway on until the potatoes and everything else are fully tender. It took me about 20 minutes.
Step 10:

To finish, add finely chopped garlic and herbs to the soup. You can put the garlic through a press or grate it on the fine holes. Dill, parsley, or green onions all work well here.
Step 11:

Let the soup rest for a few minutes and it's ready to serve! Sprinkle with allspice or hot ground pepper if you like.

This soup is wonderful with a spoonful of sour cream. Both adults and kids will love it. You can also make it with chicken or meat broth. The amounts given make a medium-thick soup. Be sure to give it a try—enjoy!