Borlotti Bean and Red Lentil Soup

Borlotti beans are a staple in Italy but less common elsewhere. They go well with a whole host of ingredients, typically in a pasta sauce, but here they combine perfectly with red lentils and a little spicy heat.

As an alternative, you could fry sliced merguez sausages with the oil and spices, take them out before you add the tomatoes, then stir them back in at the end as you leave the soup to stand.

Ingredients

• Olive oil
• 1 clove garlic, crushed
• 1 pinch chilli flakes
• 1/2 tsp cumin seeds, lightly crushed
• 2 tins chopped tomatoes
• Dash of honey
• 1/2 cup red lentils
• 375 g dried borlotti beans, soaked overnight, cooked in boiling water for 1 hour and drained, or 1 tin borlotti beans, washed and drained
• 1 bay leaf
• 2 cups vegetable bouillon
• 1 large handful of fresh, washed spinach, roughly chopped, or 2 or 3 lumps of frozen spinach

Serves 4

Method

In a preheated heavy bottomed saucepan, add a large lug olive oil and fry the garlic and spices. Stir in the tomatoes and the dash of honey. Simmer and cover, leaving to cook until it thickens and becomes saucy.

Stir in the lentils and beans. Add the bouillon and bay leaf, cover and simmer until the lentils are cooked. Add in the spinach and cook for a further 10 minutes. Cover and leave to stand for five minutes before serving.

Enjoy!