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Ingredients
- 50 g celery stalk, cut in pieces
- 80 g carrots, cut in pieces (2-3 cm)
- 1 sprig fresh rosemary, leaves only
- 120 g onions, quartered
- 40 g olive oil, plus extra for garnishing
- 250 g canned lentils, rinsed and drained or 250 dried lentils, boiled (see Tip)
-
250
g haricot beans, canned, rinsed and drained
or 250 g haricot beans, dried, boiled (see Tip) - 600 g water
- 20 g tomato purée (concentrated)
- 1 tsp vegetable stock paste
- ½ tsp salt
- 3 pinches ground black pepper
- croutons (optional)
- balsamic vinegar, for seasoning (optional)
- Nutrition
- per 1 portion
- Calories
- 1011.5 kJ / 241.8 kcal
- Protein
- 10.3 g
- Carbohydrates
- 29.7 g
- Fat
- 10.8 g
- Saturated Fat
- 1.5 g
- Fibre
- 11.1 g
- Sodium
- 364 mg
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