Lentil and bean soup

Serves 4

  • 3 sticks of celery sliced
  • 2 onions, chopped sliced
  • 3 garlic cloves, chopped
  • 85g dried red lentils
  • 2 carrots, quartered lengthways then diced
  • 2 tbsp tomato purée
  • 1 tbsp herbs eg mixed herbs, thyme oregano – whatever you like best
  • 2 stock cubes
  • 1 heaped tsp ground coriander
  • 1 tin of beans eg haricot, kidney, or black beans, whichever you prefer
  • 3 rashers of bacon (optional)
  1. Tip all the ingredients except the beans into a large pan. Pour over 1 litre boiling water, then stir well.
  2. Cover with a lid and leave to simmer for 20 mins, then add the beans, bring back to the boil and simmer for around 10 mins more until the vegetables and lentils are tender.
  3. Spoon the soup into bowls and eat straightaway, or if you have a blender you can blitz about a third of it and then put it back into the saucepan, mix it up and serve. Or you can use a potato masher.
  4. If you want to, when you put the beans in, chop the bacon into chunks and fry it until crispy and then scatter it on top of the soup.

Download Recipe


Download
Return to recipes