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Deliciously Herby Persian Bean Soup with Croutons

A beautiful soup with lentils, chickpeas, red kidney beans, spinach and mint. Fresh and substantial at the same time. A soup you will want to make again and again.
Prep time: 10 minutes
Cook time: 40 minutes
4 servings
4.91 from 11 votes

Ingredients

To make the soup

  • 1 tbsp olive oil
  • 1 red onion sliced
  • 4 garlic cloves sliced
  • 1 tsp sea salt
  • Big twist black pepper
  • 2 tsp turmeric
  • 1.5 l/6 cups veg stock
  • 150 g/ 1 cup red lentils rinsed
  • 2 spring onions chopped
  • 3 big handfuls spinach chopped
  • 1 can organic chickpeas drained
  • 1 can organic red kidney beans drained
  • 1 1/2 tsp dried mint
  • 1/2 lemon juiced
  • Extra salt/pepper to taste

To serve

  • A dollop of coconut or vegan yogurt or tahini
  • Pesto dukka or croutons
  • Fresh torn mint and/or coriander

For the croutons

  • Two big slices of slightly stale fresh bread of choice.
  • 1 -2 tbsp olive oil
  • Big pinch sea salt

Instructions

To make the soup

  • In a large pan, add the olive oil and onions and cook on a medium heat for 7-8 minutes until soft and browning.
  • Add in the garlic, salt, pepper and turmeric. Stir to combine and cook for a minute.
  • Next, add the stock, lentils, spinach and spring onions. Simmer for approx 25 minutes, then add the chickpeas, beans, mint and lemon juice.
  • Cook for a further 7-8 minutes. Then season well.
  • Add your toppings, croutons, fresh mint and/or coriander, yogurt, pesto, dukka, etc

To make the croutons

  • Pre heat your oven to 180c
  • Slice the bread in two large squares–I chopped them into approx 1-inch squares.
  • Drizzle some olive oil onto a large baking tray. Add the bread and move around to coat the bottom well.
  • Add a big pinch of salt and pepper and drizzle a little more olive oil onto the top.
  • Transfer to the oven and cook for 5 minutes. Flip then return to the oven for 5-10 minutes. Be careful not to burn them.
  • Allow to cool.
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