Bean, lentil and spinach soup



Ingredients 13
Servings 4
Time

Ingredients

  • 30
    ml
    olive oil
  • 2
    onions
  • 5
    ml
    cumin
  • 1
    clove garlic
  • 2
    carrots
  • 1
    Litres
    vegetable stock
  • 250
    g
    brown lentils
  • 410
    g
    red kidney beans
  • 410
    g
    cannellini beans
  • 30
    ml
    tomato purée
  • 1
    handful
    Italian parsley
  • 300
    g
    spinach
  • salt and black pepper
 

Method

55 minutes
 
Heat oil in a large pot, and sauté onions, garlic and cumin for 3 minutes.
Add remaining ingredients, except spinach and bring to the boil.
Reduce heat, cover and simmer for 30 to 40 minutes.
Add spinach (spines removed and shredded), adjust seasoning and cook for a further 10 minutes.
 

Read more on: pulses  |  soup
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.