Mince the garlic and dice the onion. Sauté both in a large pot with olive oil over medium heat until the onions are tender. Meanwhile, slice the celery and peel and slice the carrots. Add the celery and carrots to the pot and continue to sauté for about 5 minutes more.
Drain the can of white beans and add it to the pot along with the diced tomatoes (with juices), dry lentils, cumin, oregano, parsley, salt and pepper. Finally, add the chicken broth, and stir to combine.
Increase the heat to medium high and allow the pot to come up to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 30 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender.
I made the chunky lentil stop today. I didn’t know that white kidney beans are also called cannellini beans. This was easy recipe to make, which I like. It is a fully balanced meal.
I used a veggie broth, since I had it and I am also vegan. All the ingredients that I used were organic with high nutritional value, which makes this soup even more healthy.