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.