Bean/ Lentil Soup.

  • 75 g lentils/ cooked skinned fresh beans.
  • 1/2 small turnip.
  • 1 large carrot.
  • 1 onion.
  • 1 medium potato.
  • Chopped parsley.
  • 1 tbs oil.
  • 750 ml vegetable stock.
  • Salt and pepper to taste.
  • 1 celery stalk (optional)
  1. Wash the lentils in a sieve and drain.
  2. Thinly slice the carrots, onion, celery, cut the potato and turnip into small dices.
  3. Heat the oil in a large pan and fry the vegetables for about 5 minutes. Add the lentils/ cooked beans and vegetable stock. Bring to the boil, stirring all the time lower the heat and cover.
  4. Simmer very gently for 45 minutes or pressure cook at high pressure for 25 minutes and then reduce the pressure at room temperature.
  5. Liquidize or sieve. Check the flavor, adding salt and pepper if necessary.
  6. Serve hot in a warm soup bowl and sprinkle with chopped parsley.

Watch full tutorial on how to prepare bean/ lentil soup click here.

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