Spicy Tomato Lentil & Bean Soup

Spicy Tomato Lentil & Bean Soup

Prep Time: 15 Min
Cook Time: 55 - 60 Min

Yields: 4 

What You Need

• 3 Tbsp. EVOO
• 1 Tbsp. Pepperoncini In Oil
• 4 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 3 stalks Celery, diced
• 1 Red Bell Pepper, diced
• 1 Tsp. Primal Palate Adobo Seasoning
• 2 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning, divided
• 1 Tsp. Dried Oregano
• Pinch Red Pepper Flakes
• 1 1/2 Tbsp. Tomato Paste
• 1 C White Wine ( I used Pinot Grigio)
• 900ml Salt Free Vegetable Broth
• 3 C Water
• 1 x Hard Cheese Rind
• 540ml Lentils, drained & lightly rinsed
• 540ml Navy Beans, drained & rinsed
• 1 Russet Potato, peeled & chopped 
• 2 Tsp. Vegeta Seasoning
• 1/2 C Fresh Parsley, chopped
• 3/4 C Grana Padano, finely shredded
• Himalayan Salt & Cracked Pepper

Directions

• In a large soup pot / deep non-stick skillet, begin heating your EVOO and pepperoncini on just about medium. Once heated, add the garlic, onion, bell pepper, celery, and a good hit of both salt & cracked pepper. Stir in the dried oregano, adobo seasoning, pinch of red pepper flakes, and one tsp. roasted garlic pepper seasoning. Stir and cook about 10 minutes until your veggies have softened up a bit.​

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• Stir in the tomato paste and season again with a sprinkle of salt & cracked pepper. Cook another few minutes before adding the wine. Stir and simmer until the wine has almost entirely reduced. Pour in the broth & water and increase your heat slightly to bring your soup to a boil. Once the soup starts boiling, reduce your heat to a simmer and stir in the vegeta, cheese rind, lentils, beans, and potatoes. Season again with a pinch of salt & pepper.​

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• Cover with a tilted lid and simmer 25 - 30 minutes until your soup has reduced a touch and your taters are softened up. Turn off the heat, pluck out the cheese rind, and stir in the parsley & finely shredded grana padano. Let the soup sit off the heat covered for 5 minutes or so. Taste and adjust your salt & pepper if needed / desired prior to serving up your bowls.
• For service, ladle soup into your bowls and garnish with more finely shredded grana padano and some parsley. Additional soup can be stored in an airtight container in the fridge for 4 days. ENJOY!

HAPPY VEG