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
Video
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.