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Lentil and bean soup

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

3 shallots
50 g butter
1 T olive oil
½ t ground cumin
1 t turmeric
½ t cumin seeds
½ t paprika
2-3 cups beef stock
1 x 400 g can drained lentils
1 x 400 g can drained borlotti beans
4 stalks celery

Method

Roughly chop shallots and place in a large saucepan with butter and olive oil. Gently fry over a medium to low heat. Add ground cumin, turmeric, cumin seeds, paprika, beef stock, can drained lentils, can drained borlotti beans and stalks celery cut into chunks. Simmer for 15 to 20 minutes and serve warm.

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Lentil and bean soup

Lentil and bean soup

Ingredients

Method