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 oilÂ
4 Potatoes, cut into chunks
1 tin chopped tomatoesÂ
2 cups Water
300g Spinach, chopped
1 tin Black Lentils
1 tin Butter Beans
3 Tbsp IMANA No.1 Minestrone Flavoured Soup
METHOD
In a large pot, fry the onion, green pepper and carrot in oil until soft and fragrant.Â
Add in the potatoes, tin of tomatoes, water and the IMANA No.1 Minestrone Flavoured Soup and bring to the boil whilst stirring, and simmer for 10 minutes.Â
Add in the spinach, lentils and butter beans. Simmer on a low heat for a further 15 minutes, or until potatoes are cooked through.
