Spiced mixed bean and lentils soup with grilled cheese sandwich

For the Soup | Serve 4

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

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.

Grilled cheese sandwiches

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.


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