Mixed Bean and Lentil Soup - Edible Portland
Quick-soak and soften legumes with a bit of bicarb, then thin with stock for a perfectly creamy soup.
Ingredients
- 100 g chickpeas
- 100 g cannellini beans
- 100 g lima or butter beans
- 100 g Borlotti beans
- 100 g kidney beans
- 100 g black-eyed beans
- 100 g laird (large green) lentils
- 100 g red split lentils
- 100 g coarse burghul
- 100 g short-grain rice
- One onion, diced
- 2 tablespoon Olive oil
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