If you’re looking for a way to eat more healthfully, this savory soup from Au Bon Pain is your new go-to recipe. Loaded with fresh vegetables (like carrots, cabbage, and tomatoes), high-fiber legumes (like lentils and kidney beans), and aromatic Moroccan spices, this soup is as good for you as it is delicious.
Taste a lentil after 15 minutes to see if it’s tender. If not, continue cooking, but don’t let the lentils get mushy.
The base of this soup is a great vehicle for any of your favorite legumes or grains. Try quinoa or different varieties of beans.
In a heavy bottomed soup pot, heat the oil over medium heat and sauté onion, celery, and carrots until they begin to sweat and soften, approximately 5—7 minutes.
Add the garlic, curry powder, chili powder, and sugar; cook and stir until fragrant, about 1 minute more.
Add the canned ground tomato and the vegetable stock and then bring the stock to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 20 minutes.
Then, let the mixture cool slightly before removing it from heat and using an immersion blender to purée ingredients to your preferred consistency.
Return the soup to low heat; add the lentils, red peppers, cabbage, diced tomato, and navy beans. Continue cooking the soup on a low simmer until the lentils are softened, about 15 minutes. Season with salt and pepper.