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Heart Healthy Bean and Lentil Soup


  • 1 cup onion, peeled and chopped
  • 1 Tbsp. olive oil
  • 2 cups low sodium vegetable broth
  • 15 oz cannellini beans, rinsed and drained
  • 1 cup green lentils
  • 1 cup fresh carrots, peeled & chopped
  • 1 cup celery, chopped
  • 1 tsp oregano, dried
  • 1 tsp basil, dried
  • 1 tsp thyme, dried
  • 1 tsp bay leaf, crumbled
  • 2 fresh tomatoes, chopped


  1. In a 5 to 6 quart Dutch oven, cook onion in hot oil over medium heat until tender, stirring occasionally. Add broth, beans, lentils, carrots, and celery. Bring to a boil.
  2. Add dried oregano, basil, thyme, and bay leaf. Reduce heat. Simmer, covered, 10 minutes, stirring occasionally.
  3. Stir in tomatoes. Remove from heat. Season with salt and black pepper.

Yield: 6 servings

Serving Size: 1 ½ cups

Source: BWH Food Service

Bean and Lentil Soup


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