I would not trade our nightly homemade soup for anything. We love a good recipe of homemade soup, whether it be in the crock pot or stove top. Whatever it is, we are trying it. So if you have any favorite soup recipes, please share them with me! One of our favorite kinds is lentil and bean soup. It is so hearty and unbelievably flavorful. It has lots of different veggies and spices which make it unlike any other soup we have tried. When we are in the mood for a hearty, filling soup, this is where we turn to. It is delicious and easy to make!
Check out what our friends over at Tinned Tomatoes had to say about this:
“Stews are a great family meal in the winter. They are comforting, filling and they don’t break the bank. This stew is made from some basic vegetables and tinned lentils and beans and has the most delicious gravy.”
Ohh yes, this is the perfect stew to warm you up on a cold winter night!
Ingredients
1 tbsp olive oil
2 tbsp mustard seeds
1 onion, chopped
1 leek, sliced
2 large cloves garlic, crushed
3 stalks celery, sliced
4 large carrots, chopped
250g chestnut mushrooms, chopped
1 x 400g tin green lentils
1 x 400g tin kidney beans
1 tbsp dried thyme
1 Swanson vegetable stock pot
3 tbsp HP brown sauce
3 tbsp tomato puree
1 tsp cornflour, plus a little warm water
a good grinding of salt and pepper
Instructions
Heat the oil in a large heavy bottomed pan and add the mustard seeds. Leave them for a couple of minutes until they start making popping sounds, then add the onion, leek, celery and garlic. Saute until soft.
Add the carrots, pop the lid on and leave to cook gently for 5 minutes.
Add the mushrooms, kidney beans, lentils and thyme. Cover again and allow to cook for a further 5 minutes, stirring occasionally.
Add the stock pot to a measuring jug and top up with boiling water to the 400ml mark. Stir well until dissolved and then add to the pan, along with the HP sauce and tomato puree.
Add a little water to the cornflour, to make a runny paste. Add this to the pot and stir well. This will help to thicken the gravy.
Cover the pot and leave to simmer gently for 30 minutes until the vegetables are tender and the gravy is thick.
Enjoy!
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Quick Tip: serve this with a crusty baguette
Thanks again to Tinned Tomatoes for this amazing recipe.
