Cocoa-Spiced Bean and Lentil Soup

Name: Cocoa-Spiced Bean and Lentil Soup
Yield: Makes 4 Servings
Ingredients: 10 fresh mint leaves; ¼ cup [60 g] plain Greek yogurt; ¼ cup [50 g] mixed lentils and split peas, picked over for stones; 1 Tbsp Ghee or extra-virgin olive oil; ¾ cup [135 g] mixed dried beans (such as kidney, black, and cranberry), picked over for stones; 1 tsp fine sea salt; ½ tsp ground mace; 1 tsp Kashmiri chile powder; 4 cups [960 ml] water; One 14½ oz [415 g] can chopped tomatoes, with their juices; 2 garlic cloves, minced; 1 cup [140 g] finely diced onion; 1 tsp ground coriander; 2 Tbsp unsweetened cocoa powder

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Season

By Nik Sharma

Published 2018

About

I keep many different dried beans and lentils in my pantry, and this soup gives me a chance to mix up any stragglers in a single pot. Serve it in the coldest depths of winter, and start it one day ahead to allow time for the beans to soak overnight.

Ingredients

¾ cup [135 g] mixed dried beans (such as kidney, black, and cranberry), picked over for stones
¼ cup [

Gluten-free
Vegetarian
Soup
Winter

Method

Rinse the beans in a fine-mesh strainer under cold running water and transfer to a medium bowl. Cover with 2 in [5 cm] of water and soak overnight. The next day, rinse the beans and lentils in a fine-mesh