| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 317 | 6g | 1g | 52g |
| sugars | fibre | protein | salt |
| 10g | 20g | 17g | 2.5g |
Ambling across the Montana plains, I stumbled upon the culinary magic that is the Hyacinth Bean and Lentil Soup. A recipe that’s not just delicious, but also brimming with hearty, earthy flavors that mirror the Montana landscapes. It’s a soup that pays tribute to my roots. Depths of flavor, diverse textures & health benefits packaged beautifully, this simple and humble lentil soup bridged the gap between my far-flung ranch and the innovative world of gourmet cooking.
A Nutritional Powerhouse
Echoing the native grains and wild-picked produce of Montana, the Hyacinth Bean and Lentil Soup is a nutritional powerhouse. Lentils, the heart of this recipe, are high in fiber, protein, and essential minerals. While the hyacinth beans, often overlooked but equally impressive, are rich in iron and vitamin B1. A bowl of this comforting soup is more than enough to fuel your body for the day.
Flavor Profile and Pairings
One sip and you’ll be transcended into a world of robust flavor profiles. The mellow notes of lentils blend perfectly with the nutty undertones of hyacinth beans. Each spoonful is a symphony of cumin, thyme, and rosemary, all working in concert to deliver a richness reminiscent of a hearty lentil stew. And let’s not forget the bright freshness brought by a generous squeeze of lemon.
This soup is definitely a showstopper by itself. Yet, it also pairs exquisitely with a slice of crusty bread or a fresh garden salad. So whether you’re looking for a warming appetizer or a light dinner, this soup makes for a versatile meal any time of the year.
A Homage to My Culinary Journey
Every time I make this soup, I’m reminded of the vast ranchlands and Native American traditions that shaped my culinary journey. From the bison burgers of my childhood to the venison steaks, this humble soup inherits the essence of my gastronomic adventures.
What I love most about this recipe is the nostalgia that cooking it brings. The process is visceral and it’s like painting an edible canvas, with each ingredient adding its own brushstroke of flavor, color, and aroma. The final result? A masterpiece in a bowl.
So, if you’re ready to embark on a culinary journey right in your kitchen, lace up those apron strings and let the Hyacinth Bean and Lentil Soup work its magic.
What You’ll Need
- 1 cup of dried hyacinth beans
- 1 cup of dried green lentils
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- 6 cups of vegetable broth
- 3 tomatoes, chopped
- 2 cups of fresh spinach, chopped
- 1/2 cup of chopped fresh parsley
- 1 lemon, juiced
Method
Step One
Rinse the dried hyacinth beans and green lentils under running water. Place them in a bowl covered with three cups of water and let them soak overnight or for at least 6 hours.
Step Two
In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, chopped carrots and celery. Saute these ingredients until the onion becomes translucent and the vegetables are softened.
Step Three
Drain the soaked hyacinth beans and lentils, and add them to the vegetable pot. Stir well to combine, then add the bay leaf, dried thyme, dried rosemary, ground cumin, salt, and pepper to taste. Cook for about a minute, or until you can smell the spices.
Step Four
Add the vegetable broth to the pot and bring the mixture to a boil. Reduce heat to low, cover the pot, and allow the soup to simmer for about 40 minutes, or until beans and lentils are tender.
Step Five
Add the chopped tomatoes to the soup and let it simmer for another 5-10 minutes, until the tomatoes are cooked down slightly.
Step Six
Stir in the chopped fresh spinach and parsley, and let the soup cook for another 5 minutes, or until the spinach has wilted. After this, squeeze the juice of one lemon into the soup and stir well to combine.
Step Seven
Taste the soup and adjust the seasoning if needed. Serve it hot, with additional lemon wedges or chopped parsley for garnish if desired.
