top of page

Bean and Lentil Soup

Prep Time:

10 Minutes

Cook Time:

25 Minutes

Serves:

4 Servings

No1. Soup:

Minestrone

Background 2.jpg

A HERITAGE WE CAN BE PROUD OF...

Bean and lentil soup has ancient origins, with roots in Middle Eastern, Mediterranean, and South Asian cuisines, where legumes have been a staple for thousands of years. These soups were valued for their nutritional content, providing a rich source of protein and fibre, making them a vital part of everyday diets. Over time, bean and lentil soup became a global comfort food, appreciated for its hearty, satisfying flavour and adaptability to various spices and ingredients.

INGREDIENTS

  • 1 Onion, chopped

  • 1 Green Pepper, chopped

  •  2 Carrots, finely chopped

  • 2 Tbsp oil 

  • 4 Potatoes, cut into chunks

  • 1 tin chopped tomatoes 

  • 2 cups Water

  • 300 g Spinach, chopped

  • 1 tin Black Lentils

  • 1 tin Butter Beans

  • 3 Tbsp IMANA No.1 Minestrone Flavour Soup

METHOD

  1. In a large pot, fry the onion, green pepper and carrot in oil until soft and fragrant. 

  2. Add in the potatoes, tin of tomatoes, water and the IMANA No.1 Minestrone Flavour Soup and bring to the boil whilst stirring, and simmer for 10 minutes. 

  3. Add in the spinach, lentils and butter beans. Simmer on a low heat for a further 15 minutes, or until potatoes are cooked through.

this recipe uses.png
bottom of page