Bean
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Contents |
Description
Serves 4-6.
Ingredients
- butter - 25 g (1 oz),
- carrots - 225 g (8 oz), diced,
- Parsnips - 225 g (8 oz), diced,
- Onion - 1 sliced,
- potatoes - 2 peeled and diced,
- green pepper - 1 seeded and diced,
- Lentils - 50 g (2 oz),
- vegetable stock - 450 ml,
- milk - 450 ml,
- bouquet garni - 1,
- red kidney beans - 1 x 213 g (7 oz) can drained,
- butter Beans - 1 x 213 g can (7 oz) drained,
- Sprigs fresh parsley - to garnish,
- bread rolls - to serve.
Directions
1. Melt butter in a large non-stick frying pan and add the prepared vegetables and cook until softened.
2. Add Lentils, stock, milk and bouquet garni and simmer for 15-20 minutes. Remove and discard bouquet garni.
3. Add Beans and heat through. Garnish with parsley and serve with bread rolls.
Other Links
See also
Categories: Soups | Recipes | British Soups | Locto Diet | Ovo Lacto Diet | British Recipes | Bouquet garni Recipes | Parsley Recipes | Vegetable stock Recipes | Green pepper Recipes | Butter Recipes | Onion Recipes | Milk Recipes | Red kidney bean Recipes | Potato Recipes | Carrot Recipes | Lentil Recipes | Fresh Beans Recipes
