Vegan Recipes | Raw Recipes | Plant-Based Recipes | Free Recipe Book

Pre-order my Cookbook »

Spicy Bean, Lentil & Spinach Soup

September 18, 2015 / Niki / 7 Comments

It’s definitely soup season and there’s nothing I like better than a warming spicy soup with lots of beans and lentils. When I made this soup I was trying to re-create an amazing Persian dish which we have at one of our favourite restaurants. (The restaurant is near Shrewsbury. It’s called Old Hall Persian and I would definitely recommend it if you’re ever in the area as the food is amazing).

I’m not sure if I’ve succeeded in the re-creation exactly but the soup tastes really good and has lots of delicious warming spices so it’s all good – I just love the combination of fragrant cinnamon and cumin with the smoked paprika and chilli flakes.
You could use dried chickpeas and beans but I rarely have time and think that organic tinned or in a carton (sainsburys have those) do the job.

This recipe makes enough for four portions so it’s great for keeping in the fridge for work or freezing a couple of portions.

You can also swap the spinach for any greens; kale is delicious as is spring greens.

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Spicy Bean, Lentil & Spinach Soup

Ingredients

2 tbsp olive oil
1 onion roughly sliced
4 cloves garlic roughly chopped
4 large tomatoes chopped
3 cups water
1 tsp turmeric
1/2 tsp cinnamon
1 tsp cumin seeds
1/2 tsp chilli flakes
1 tsp smoked paprika
1/2 cup red lentils lentils
1 can organic chickpeas
1 can organic butter beans
1 Tsp sea salt
1 tbsp tahini
1 tbsp vegan Worcester sauce
Juice 1/2 lemon
1 tsp maple syrup (optional)
100g spinach
1 big handful coriander

Top with;

Pine nuts
Pinch Sumac
Serve with flatbread

Directions

Cook the onion in the oil on a medium heat for aprox 10 minutes until soft
Add the garlic and spices to the mix and cook for a further minute.
Add in the chopped tomatoes and cook for a few minutes until they are soft then add the water and lentils. Simmer for 10-15 minutes until the lentils are soft.
Add in the chickpeas and beans, lemon juice, spinach, salt and pepper. Cook for a further few minutes until the spinach has wilted.
Stir in the tahini and top with coriander, chili flakes and a pinch of sumac to serve.

7 Comments

Jade Wright on September 23, 2015 at 9:38 am

This looks so yummy and satisfying! 🙂 I must try it. xx

Reply
Niki on September 27, 2015 at 6:01 pm

Hi Jade, so glad you like it! Let me know what you think. xx

Reply
Ruth on July 27, 2018 at 7:41 pm

Oh yum

Reply
- Niki on July 28, 2018 at 1:11 pm
  
  Thanks Ruth! Xx
  
  Reply
Corinne on July 28, 2018 at 11:55 pm

Just made this soup, it’s exquisite 😍

Reply
- Niki on July 29, 2018 at 5:35 pm
  
  Hi Corinne
  That’s fantastic news!
  Love Niki xx
  
  Reply
22 Delicious Bean Recipes That Are Real Crowd Pleasers on April 23, 2019 at 2:53 pm

[…] Recipe: http://www.rebelrecipes.com […]

Reply

Leave a Comment Cancel Reply

Recipe Tags: Lentils beans soup vegan

REBEL RECIPES - COOKBOOK. AVAILABLE NOW

Seasonal Vegan Recipes

Get in touch

Email me

Most Popular Recipes

Sitemap

View Sitemap

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.