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Lentil Bean Soup

Lentil Bean Soup
Shasha Bio-buds

This thick soup is chock full of nutrients and fibre. A mix of beans, lentils, barley and vegetables is simmered slowly to make a rich, nourishing, rib-sticking dish. Eliminate the meat and use vegetable stock or water for a highly nutritious and tasty vegetarian meal.

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DifficultyIntermediate
Prep Time45 minsCook Time1 hr 55 minsTotal Time2 hrs 40 mins

 5 tbsp olive oil
 1 lamb shank (optional)
 2 onions (chopped)
 2 carrots (peeled and chopped)
 1 tsp turmeric
 3 qts water or stock
 15 oz soaked Bio-Bud™ Adzuki Beans
 15 oz soaked Bio-Bud™ Mung Beans
 ½ cup soaked Bio-Bud™ Lentils
 1 cup pearl barley
 1 lb spinach (chopped)
 1 cup sour cream or whole-milk yogurt
 salt and pepper to taste

1

Heat the oil in a large pot on medium-high heat. Add the lamb shank and brown on all sides. Remove and set aside.

2

Sauté onions, carrots and turmeric until the onions turn translucent (3 to 5 minutes). Add the lamb shank.

3

Then add water or stock. Bring to a boil, reduce heat and simmer for 45 minutes.

4

Add the beans and simmer for another 30 minutes. Add the barley and simmer for another 20 minutes.

5

Remove the lamb shank and remove the meat from the bones. Chop up and add back to the soup.

6

Add spinach, salt and pepper and simmer for another 10 to 15 minutes. Remove from heat and stir in the sour cream or yogurt and adjust seasonings as desired.

7

Variations: Eliminating the lamb shank cuts the preparation time almost in half. Alternatively, use chicken breast and add it with the beans. Stir 2 tablespoons of tomato paste into the sautéed onions before adding the water or stock for extra flavor. Use half barley and half rice for some variety. Add a Persian dried lime or two to the simmering soup if you have one. Or squeeze in a lime or two at the end. Add a handful of chopped scallions and a handful of chopped parsley when you add the spinach.

Ingredients

 5 tbsp olive oil
 1 lamb shank (optional)
 2 onions (chopped)
 2 carrots (peeled and chopped)
 1 tsp turmeric
 3 qts water or stock
 15 oz soaked Bio-Bud™ Adzuki Beans
 15 oz soaked Bio-Bud™ Mung Beans
 ½ cup soaked Bio-Bud™ Lentils
 1 cup pearl barley
 1 lb spinach (chopped)
 1 cup sour cream or whole-milk yogurt
 salt and pepper to taste

Directions

1

Heat the oil in a large pot on medium-high heat. Add the lamb shank and brown on all sides. Remove and set aside.

2

Sauté onions, carrots and turmeric until the onions turn translucent (3 to 5 minutes). Add the lamb shank.

3

Then add water or stock. Bring to a boil, reduce heat and simmer for 45 minutes.

4

Add the beans and simmer for another 30 minutes. Add the barley and simmer for another 20 minutes.

5

Remove the lamb shank and remove the meat from the bones. Chop up and add back to the soup.

6

Add spinach, salt and pepper and simmer for another 10 to 15 minutes. Remove from heat and stir in the sour cream or yogurt and adjust seasonings as desired.

7

Variations: Eliminating the lamb shank cuts the preparation time almost in half. Alternatively, use chicken breast and add it with the beans. Stir 2 tablespoons of tomato paste into the sautéed onions before adding the water or stock for extra flavor. Use half barley and half rice for some variety. Add a Persian dried lime or two to the simmering soup if you have one. Or squeeze in a lime or two at the end. Add a handful of chopped scallions and a handful of chopped parsley when you add the spinach.

Lentil Bean Soup