Super Bean and Lentil Soup
A hearty bowl that delivers several of your 5 a day. This serves four generously, but any leftovers make a perfect lunch.
Serves4-6. Ready in 40 mins
1tbsp oil
1 stick celery, finely chopped
2 garlic cloves, crushed
1 litre low salt vegetable stock
400g can chopped tomatoes
3 sprigs rosemary, finely chopped
400g can cannellini beans, drained and rinsed
200g can flagolet beans, drained and rinsed
250g pack cooked puy lentils
4 free range eggs
100g spring greens
Fresh rosemary sprigs, to serve
Heat the oil in a large pan and sweat the onions and celery for 10 mins. Add the garlic and cook for a couple of mins then add the stock, tomatoes and rosemary. Bring to the boil then simmer for 10 mins
Add the beans. Microwave the lentils for a few mins then add them, too. Keep the soup simmering while you poach the eggs.
Bring a saute pan of water to the boil then turn it down to a very low simmer. Break the eggs one by one into a ramekin and gently tip into the water. Put on the lid and cook for 3 mins. Add the greens to the soup and top each bowl with a poached egg and some rosemary, if liked.
