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Lentil And Bean Soup

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Lentil And Bean Soup

Flavours of cinnamon and tomato unite in this light textrured though full-flavoured soup. Try toasted pide bread on the side, lathered with extra-virgin olive oil. This can be a full main course meal on a cool winter's night or an exceptional starter for a dinner party when you want any easy entree, like soup, but something with a bit more vivacity.


  • 1 cup navy beans or baby lima beans
  • 1 onion, peeled and diced
  • 4 tablespoons olive oil
  • 1 tablespoon finely chopped fresh ginger
  • few threads saffron
  • 1 teaspoon each ground turmeric and cinnamon
  • ½ cup brown lentils
  • 2 400g cans tomatoes in juice, well chopped
  • 6 cups chicken or vegetable stock


  1. Soak the beans overnight in water. Drain and cook in fresh water, boiling for 45 minutes to 1 hour until tender. Drain well.
  2. In a large saucepan cook the onion in olive oil until soft and lightly browned. Stir in the ginger, saffron threads, turmeric and cinnamon and cook for 1-2 minutes until fragrant.
  3. Add the lentils, cooked beans, tomatoes and stock and simmer for 15-20 minutes or until the lentils are tender. If wished, serve with chopped coriander and toasted pide bread.

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