Lentil, Chickpea and Bean Soup [1]

850g cans of chickpeas (rinsed and drained)

340g red kidney beans (rinsed and drained)

100g red lentils

1.25 litres vegetable stock

60ml lemon juice

1 tablespoon of olive oil

1 large red onion coarsely chopped

2 garlic cloves crushed

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon ground sweet paprika

Half teaspoon ground cinnamon

1/3 cup fresh mint (chopped)

500g spinach (shredded)

1

Heat oil in a pan, add the garlic, spices and the chopped onion, stir until the onion is soft.
2

Stir in the beans, lentils, peas, juice, stock and mint, leave uncovered and simmer for about 20 minutes, occasionally stirring or until the lentils are tender
3

Finally add in the spinach, uncovered for a further 5 minutes or until the spinach is just wilted.
4

Serve with crusty bread for a heart warming meal experience!

Cooks Note