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Big Batch Lentil-Bean Soup
This hearty soup is perfect if you have a big crowd coming over for a party, a housewarming, or the Super Bowl. You can make the soup a day ahead, but add the macaroni shortly before serving, otherwise it will soak up a good deal of the liquid. The chipotle peppers in adobo are available in Latin American and specialty stores. Once opened, transfer the peppers in their sauce to a container and refrigerate for up to one year. Serve homemade cornbread, if you like.
  • 8 ounces pinto beans, rinsed and picked over
  • 2 tablespoons olive oil
  • 3 bunches scallions, thinly sliced (3 cups)
  • 12 garlic cloves, minced
  • 6 carrots, quartered lengthwise and thinly sliced crosswise
  • 3 jalapeño peppers, minced
  • 1 pound lentils, rinsed and picked over
  • 3 cans (8 ounces each) no-salt-added tomato sauce
  • 6 chipotle peppers in adobo, minced
  • 2 1/2 teaspoons salt
  • 2 teaspoons ground coriander
  • 1 teaspoon ground ginger
  • 12 cups water
  • 12 ounces small elbow macaroni
  • 1 package (10 ounces) frozen peas
  • 1/2 cup chopped cilantro

1. Place beans and cold water to cover in a bowl and refrigerate overnight. Drain. Transfer beans to a large saucepan, add water to cover by 2 inches and bring to a boil over medium heat. Reduce to a simmer, partially cover, and cook 45 minutes to one hour until beans are tender. Drain, reserving 2 cups bean liquid. (Alternatively, in a large saucepan, combine beans and cold water to cover by 2 inches. Bring to a boil, boil two minutes. Remove from heat, cover and let stand one hour. Pour off water. Return beans to pan, add cold water to cover by 2 inches and proceed as for overnight soaking above.

2. Meanwhile, in a stockpot, heat oil over low heat. Add scallions, garlic, and jalapeños and cook five minutes, stirring frequently, until scallions are tender. Stir in lentils, tomato sauce, chipotle peppers, salt, coriander, ginger, and water and bring to a boil. Reduce to a simmer, cover, and simmer 30 minutes.

3. Stir in cooked, drained beans and reserved bean cooking liquid and cook 20 minutes, or until lentils are tender.

4. Meanwhile, in a large pot of boiling water, cook macaroni until tender. Drain and add to soup along with peas and cilantro. Cook five minutes, or until peas are heated through.


Nutritional Information
Per serving: 285 calories, 2.8g total fat, 0.4g saturated fat, 1.4g monounsaturated fat, 0.6g polyunsaturated fat, 16g dietary fiber, 16g protein, 52g carbohydrate, 0mg cholesterol, 728mg sodium.
Good source of: beta-carotene, copper, fiber, folate, iron, selenium, thiamin, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
20

Prep Time
80