Lentil And Bean Soup
Serves: 8
Ingredients
1 cup navy beans or baby lima beans
1 onion, peeled and diced
4 tablespoons olive oil
1 tablespoon finely chopped fresh ginger
few threads saffron
1 teaspoon each ground turmeric and cinnamon
1/2 cup brown lentils
2 400g cans tomatoes in juice, well chopped
6 cups chicken or vegetable stock
1 onion, peeled and diced
4 tablespoons olive oil
1 tablespoon finely chopped fresh ginger
few threads saffron
1 teaspoon each ground turmeric and cinnamon
1/2 cup brown lentils
2 400g cans tomatoes in juice, well chopped
6 cups chicken or vegetable stock
Flavours of cinnamon and tomato unite in this light textrured though full-flavoured soup. Try toasted pide bread on the side, lathered with extra-virgin olive oil. This can be a full main course meal on a cool winter's night or an exceptional starter for a dinner party when you want any easy entree, like soup, but something with a bit more vivacity.
Method
1. Soak the beans overnight in water. Drain and cook in fresh water, boiling for 45 minutes to 1 hour until tender. Drain well.
2. In a large saucepan cook the onion in olive oil until soft and lightly browned. Stir in the ginger, saffron threads, turmeric and cinnamon and cook for 1-2 minutes until fragrant.
3. Add the lentils, cooked beans, tomatoes and stock and simmer for 15-20 minutes or until the lentils are tender. If wished, serve with chopped coriander and toasted pide bread.
