Chickpeas, lentils and bean soup – Food & Home Magazine

Ingredients

• 15ml (1 tbsp) olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, chopped
• 5ml (1 tsp) ground cumin
• 5ml (1 tsp) ground turmeric
• 10ml (2 tsp) ground paprika
• 1 x 400g tin chickpeas, drained and rinsed
• 1 x 400g tin butter beans, drained and rinsed
• 200g red lentils, rinsed
• 1,2L chicken stock, hot
• zest and juice of 1 lemon
• 400g baby spinach, shredded
• 60ml (¼ cup) fresh mint, chopped, to serve