This vegan lentil, haricot bean and chickpea soup will fill you up for days-OK, not days but half a day at least if you’re anything like me and the kids will love it too. My husband likes to add lots of fresh chilli at the end for an extra kick and basil leaves or coriander offer a fragrant finish to it.
Pulses are high protein plant-based marvels which help balance blood sugar keeping you full and energised for longer. I love to add peppers, tomatoes and lots of olive oil and lemon to my soup too, packing it full of flavour and taste.
Let me know if you try it!
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 3 garlic cloves, chopped
- 400g can of chopped tomatoes
- 850ml vegetable stock (vegan)
- 140g red split lentils
- 200g chickpeas
- 100g haricot beans
- juice of 1 lemon
- 1/2 red and green pepper, finely chopped
- Extra olive oil
- Sea salt and freshly ground pepper
- Basil (or coriander to garnish)
In shallow pan, fry the onion and garlic until golden. Pour the oil and onion and garlic into a large soup pan. Add the rest of the ingredients and bring to the boil then simmer for 20 minutes. Add more boiling water if needed. If you like it chunky keep as is or blitz in a blender. Season. Taste test. Drizzle a little extra virgin olive oil and garnish with fresh basil leaves. Enjoy with chunky bread.