Lentil and bean soup
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 30 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 6 ripe peaches, sliced into wedges
- 2 shallots, finely chopped
- 40 g butter
- 4 Tbsp olive oil
- 1/2 tsp cumin
- 2 tsp turmeric, ground
- 1/2 tsp cumin seeds, lightly roasted
- 1/2 tsp ground paprika
- 500 to 750ml vegetable stock
- 1 400g tin lentils, drained
- 1 400g tin borlotti beans, drained
- 4 stalks celery leaves
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Roughly chop the shallots and place them in a large saucepan with the butter and olive oil. Gently fry over a medium to low heat.
- Add the ground cumin, turmeric, cumin seeds, paprika, beef stock, lentils, borlotti beans and stalks celery cut into chunks.
- Simmer for 15 to 20 minutes and serve warm.
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