Three Bean and Lentil Soup
| Yield: | 8 Servings |
| Categories: | Beans, Soups |
| 1 | lg | Yellow onion; chopped |
| 2 | ts | Cumin seed |
| 4 | c | Water |
| 1 | c | Dried lentils |
| 1/3 | c | Pearl barley |
| 2 | qt | Chicken stock |
| 2 | Carrots; diced | |
| 1 | Turnip; diced | |
| 16 | oz | Canned black beans; rinsed and drained |
| 16 | oz | Canned garbanzo beans; rinsed and drained |
| 16 | oz | Canned red kidney beans; rinsed and drained |
| 14 1/2 | oz | Premium diced tomatoes in puree; diced |
| 1 | tb | Cumin |
| 1/2 | c | Fresh basil; chopped |
| 1/2 | c | Fresh Italian parsley; chopped |
| 1/2 | ts | Crushed red pepper |
| Kosher salt; to taste | ||
| 1 | tb | Fresh Italian parsley; minced |
| 1/2 | c | Nonfat yogurt |
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