Cocoa-Spiced Bean and Lentil Soup

Preparation info
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Appears in
Season: Big Flavors, Beautiful Food

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.


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


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