Combining beans and lentils creates a nutrient-packed, fiber-rich dish that’s both filling and versatile. This easy 10 bean and lentil recipe is perfect for meal prepping or a comforting family dinner, offering a balance of textures and flavors that work well year-round.
Ingredients
- 1 cup dried 10 bean mix (or 1 cup mixed dried beans: kidney, black, navy, pinto, garbanzo, lima, cranberry, great northern, black-eyed peas, and small red beans)
- 1/2 cup dried green or brown lentils
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 (14.5 oz) can diced tomatoes, undrained
- 6 cups vegetable broth or water
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice (optional, for brightness)
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Soak the beans: Rinse the 10 bean mix thoroughly under cold water. Place in a large bowl, cover with 3 inches of water, and soak overnight (8-12 hours) to reduce cooking time and improve digestibility. Drain and rinse before cooking.
- Prepare lentils: Rinse lentils under cold water and set aside. Lentils do not require soaking.
- Sauté aromatics: In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables soften, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Add spices and tomatoes: Stir in cumin, smoked paprika, and thyme. Cook for 30 seconds to release the spices’ aroma. Add the can of diced tomatoes with their juice, stirring to combine.
- Add beans, lentils, and broth: Add the soaked beans, rinsed lentils, bay leaf, and vegetable broth to the pot. Stir well and bring to a boil over high heat.
- Simmer gently: Once boiling, reduce heat to low, cover partially with a lid, and simmer for 1.5 to 2 hours. Stir occasionally and check liquid levels, adding more water or broth if the mixture becomes too thick or begins to stick.
- Check doneness: After about 1.5 hours, test the beans and lentils for tenderness. They should be soft but not mushy. Continue simmering if needed, checking every 15 minutes.
- Season and finish: Remove the bay leaf. Stir in salt and pepper to taste, and add apple cider vinegar or lemon juice for a bright finish. Adjust seasoning as needed.
- Serve: Ladle into bowls and garnish with fresh parsley or cilantro.
Tips
- Substitutions: If you don’t have a 10 bean mix, use any combination of your favorite dried beans. Lentils can be swapped for red or yellow lentils for a quicker cook time but expect a softer texture.
- Soaking shortcut: If short on time, use the quick soak method: boil beans for 2 minutes, remove from heat, cover and let sit for 1 hour, then drain and rinse.
- Common mistake: Avoid adding salt at the beginning, as it can toughen beans and increase cooking time. Always add salt toward the end.
- Texture tip: For a creamier consistency, mash a portion of the beans and lentils with the back of a spoon before serving.
Serving Suggestions
This hearty bean and lentil stew pairs wonderfully with warm crusty bread or over steamed rice for a filling meal. It also works well topped with a dollop of plain yogurt or sour cream for added creaminess. For a lighter option, serve it as a side dish alongside roasted vegetables or grilled meats.
Variations
You can customize this recipe to suit your taste or dietary needs. Add chopped kale or spinach during the last 10 minutes of cooking for extra greens. For a smoky twist, stir in a few dashes of liquid smoke or use smoked sausage or bacon if you eat meat. Spice lovers can add cayenne pepper or chipotle powder for heat. To make it more Mediterranean, add olives, sun-dried tomatoes, and fresh oregano at the end.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish also freezes well—portion into freezer-safe containers and freeze for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop over medium heat, adding a splash of water or broth to loosen the mixture as needed. Heat to an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions
Can I use canned beans instead of dried?
Yes, canned beans can be used to save time. Reduce the cooking liquid accordingly and add the canned beans in the last 15 minutes of cooking to heat through. Be sure to rinse canned beans to reduce sodium and improve flavor.
Do I need to soak lentils?
Lentils do not require soaking and cook faster than most beans. Including them in this recipe adds protein and texture without extending cooking time significantly.
How do I know when the beans are cooked?
Beans should be tender but not falling apart. Taste a few beans after about 1.5 hours of simmering. If they’re still firm or gritty, continue cooking and check every 15 minutes.
What if my beans aren’t softening?
Hard water or old beans can affect cooking times. Try adding a pinch of baking soda to the cooking water to help soften beans faster. Also, ensure you’re simmering gently, not boiling vigorously, which can toughen bean skins.
Can I make this recipe in a slow cooker?
Yes, after soaking the beans, place all ingredients in a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours. Add lentils halfway through if you want to prevent them from overcooking.
Is this recipe suitable for vegans?
Absolutely. This recipe uses vegetable broth and plant-based ingredients only. To keep it vegan, avoid adding dairy toppings or substitute with plant-based yogurt or sour cream.
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