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Ingredients
 

  • 100 g red lentils, raw
  • 75 g cannellini beans, raw
  • 150 g carrots
  • 100 g celery
  • 200 g tomato sauce
  • 50 g onion
  • 1 tsp cumin powder
  • 40 g small potatoe
  • 1 tsp turmeric to taste
  • 1 tbsp fresh ginger
  • spray extra virgin olive oil
  • 2 bay leaves
  • 1 handful fresh coriander

Instructions

  • Soak the lentils and beans in water overnight.
  • Dice the veggies and ginger.
  • In a large pot, cook the onions with a spray of oil and all the spices until fragrant.
  • Add in the veggies, tomatoe sauce, lentils and beans, then cover with water.
  • Bring to a boil then add the bay leaves and simmer for 30min until the soup has a nice creamy texture. 

  • Top with fresh coriander and enjoy!

Notes

A trick to cut the cooking time is to take out half of the soup, blend it and pour back.