Spiced mixed bean and lentils soup with grilled cheese sandwichIngredients
3 tablespoon sunflower oil 1 cup dry mixed bean and lentil 1 carrot, peeled and diced 2 celery branches, diced 4 whole fresh tomatoes, diced 2 tablespoon tomatoes paste 1 shallot, finely chopped 1 garlic cloves, minced 1/2 tsp ground paprika 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp thyme finely chopped 2 cups chicken stock 2 cups boil water thai basil for garnish pinch of sea salt and black pepper Method
Heat a large pot with two tablespoons sunflower oil over medium heat. Sauté the garlic, shallots, carrot, thyme and celery and stirring for 2 minutes and without browning or until the vegetables become transparent but not coloured.
Add the tomato paste and diced tomatoes and cook for 3 minutes, add the dried bean and lentils and stir. Add the chicken stock and water, season with salt and black pepper bring the soup to the boil , turn the to low heat and cover the pan with a lid, for about 40 minutes, or until the bean and lentil are soft, keep warm
Serve the soup garnished with extra virgin olive oil thai fresh basil.
2 oz block or sliced cheese
2 slices of homemade wholemeal bread
1 tablespoon olive oil or butter
Place the cheese on one slice of bread. top with remaining bread sliced
Place sandwiches on an electric griddle on medium heat add 1 tablespoon of olive oil. cook 5 minutes per side, or until bread is golden brown and cheese is melted.