Bean, lentil and spinach soup


Ingredients 12
Servings 4
Time

Ingredients

  • 30
    ml
    olive oil
  • 2
    onions, peeled and chopped
  • 5
    ml
    cumin
  • 1
    clove garlic, crushed
  • 2
    carrots, peeled and chopped
  • 1
    Litres
    vegetable stock
  • 250
    g
    brown lentils
  • 400
    g
    red kidney beans, rinsed and drained
  • 30
    ml
    tomato purée - passata (not paste)
  • handful Italian parsley, chopped roughly
  • 300
    g
    spinach, spines removed and shredded
  • salt and black pepper
 

Method

 
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, adjust seasoning and cook for a further 10 minutes. Per portion 263kJ; 10 g carbohydrate; 4 g protein; 1 g fat
 

Read more on: pulses  |  soup
 

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