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Description Edit

Serves 4-6.

Beanvegsoup

Ingredients Edit


Directions Edit

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.

Other Links Edit

See also Edit

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