Spiced cannellini and lentil soup

Step by Step

Step 1

Heat 2 tsp olive oil in a large deep pan set over a medium-high heat. Add the onion, carrot and celery and sweat for 12 minutes, stirring every now and again, until soft and slightly golden.

Step 2

Add the garlic, tomato purée and curry powder to the pan and stir for 1 minute. Set a handful (about 75g) of the beans aside to garnish, then add the rest to the pan with the lentils and stock. Bring to the boil, then simmer with the lid a jar for 20 minutes, until the lentils are soft. Blend the soup to a smooth consistency and season to taste.

Step 3

In a small bowl, mix the reserved cannellini beans with the remaining 1 tsp olive oil, the chopped parsley and a small pinch of crushed sea salt. Ladle the soup into bowls and top with the reserved beans and a sprinkling of chilli flakes. A dollop of natural yogurt makes a good topping, too, if liked.