30 September 2012
Lentil, Chickpea and Bean Soup
Heat oil in a pan, add the garlic, spices and the chopped onion, stir until the onion is soft.
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
Finally add in the spinach, uncovered for a further 5 minutes or until the spinach is just wilted.
Serve with crusty bread for a heart warming meal experience!