Hearty Vegetarian Soup

cannellini beans, lentils



  • 1 tbsp. olive oil
  • 1 large onion, roughly chopped
  • 2 large carrots, chopped
  • 2 sticks of celery, chopped
  • 1 garlic clove, crushed
  • 1 ½ tbsp. tomato paste
  • 2 tsp. curry powder
  • 1 can (19 oz.) cannellini beans drained and rinsed
  • ¼ cup red split lentils, rinsed
  • 4 cups vegetable stock
  • 1 tbsp. of lemon juice (1/2 lemon)
  • Salt & pepper to taste


Optional garnish:

  • plain yogurt
  • chopped parsley or coriander




  1. Heat 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.
  2. Add the garlic, tomato paste and curry powder to the pan and stir for 1 minute. Add the beans, lentils and stock. Bring to the boil then simmer with the lid ajar for 20 minutes, until the lentils are soft.
  3. Blend the soup to a smooth consistency, add the lemon juice and season to taste.


Note: A dollop of plain yogurt with a sprinkle of chopped parsley or coriander makes a good topping.
Serves 4