Lentil and bean thick soup

 

Given up on summer recipes as having been in the garden for 5 minutes, my fingers have gone numb. Need to warn them on a bowl of this.

Vegan. Serves 4.

The Italians have a whole category of thick soups which are thickened with bread, pulses or potatoes. In my house they are called soup when they are served (by me) and stew when they are eaten (by my boyfriend). Whatever. This one is soft, squishy and comforting with plenty of green bits.

Ingredients

  • I onion, chopped
  • 2 medium leeks, chopped
  • 1 green chilli, chopped
  • 250g red lentils
  • water
  • 3 tablespoons white miso paste
  • 100g cooked soya beans (or other white beans)
  • 2 handfuls fresh spinach
  • 1 handful chopped parsley

Method

  • Fry the vegetables starting with the onion, then leek, then the chill; they don’t need to be soft so about 5 minutes in all. Do not let them brown. This soup is better all soft and pale and smooth.
  • Add a mug of water and the lentils
  • Cook until the lentils are soft (you may need to add more water), about 10 minutes
  • Add the miso paste and stir in well, adjust the seasoning
  • Add the beans then the spinach and heat through until the spinach until it has wilted, then stir in the parsley
  • Serve in big bowls with a dollop of yogurt on top and if you fancy it. A wedge of lemon or lime on the side is also good
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