Plant-Based Comfort
Hearty Three-Legume Soup
10 Minutes
6 servings
Easy
Ingredients
- 1 cup cooked lentils
- 1 cup cooked black beans
- 1 cup cooked chickpeas
- ¼ large onion, finely chopped
- 1 tbsp olive oil
- 3 tbsp TURMERIBLENDS
- 4 cups vegetable broth
- Salt & pepper, to taste
Method
- Warm the olive oil in a pot over medium heat
- Add the onion and cook until soft and translucent
- Stir in the lentils, black beans, chickpeas, broth, and TURMERIBLENDS
- Bring to a gentle simmer and cook for 20–25 minutes
- Season to taste
- Add more broth for a lighter consistency
Chef’s Note
Shake TURMERIBLENDS before measuring.
If using canned legumes, rinse and drain them well before adding.
