Bean and lentil soup

Name: Bean and lentil soup
Total time: 3600 s
Yield: 8 servings
Cuisine: British
Ingredients: 1 tablespoon olive oil; 2 garlic cloves minces; 1 yellow onion, diced; 2 carrots, diced small; Tin tomatoes; 1 cup red lentils; Tin black beans, drained; 1 teaspoon chilli powder; 1/2 teaspoon cumin; 1/2 teaspoon Black pepper; 1/2 teaspoon salt; 1/2-1 teaspoon chilli flakes; 1 litre vegetable stock

Rónán Morgan @rmorgan94

Ireland

Ideal for a cold day and packed with plenty of protein. Exactly what you want from a soup. Recipe said black beans but I unfortunately had none so used kidney beans but you can essentially use which ever you want.

Rónán Morgan @rmorgan94

Saved

Ingredients

1 hour

8 servings

1 tablespoonolive oil
2garlic cloves minces
1yellow onion, diced
2carrots, diced small
Tintomatoes
1 cupred lentils
Tinblack beans, drained
1 teaspoonchilli powder
1/2 teaspooncumin
1/2 teaspoonBlack pepper
1/2 teaspoonsalt
1/2-1 teaspoonchilli flakes
1 litrevegetable stock

Saved

Steps

1 hour

1

In a large pot add olive oil and sauté garlic for one minute. Add diced onions and carrots and continue to sauté until onion is tender, approximately 5 minutes. Add the remaining ingredients, stir and cover.
2

Bring to a boil over medium heat, reduce heat to a simmer and cook until lentils and carrots are tender, approximately 25 to 30 minutes.