Cajun Bean and Lentil Soup
This hearty lentil and bean soup is quick and easy to make and has the warming flavours of the Cajun spices, perfect for a winter’s day or when tinned soup just won’t do!
This recipe is high in protein, a source of fibre and low in fat, saturated fat, sugar and salt
Suitable for vegans
- 1 x 250g pouch of Merchant Gourmet Cajun-Style Lentils & Red Kidney Beans
- 400g tin of Cannellini beans
- 400g tin of chopped tomatoes
- 1 cup of vegetable stock
- 1 tbsp chopped parsley
- Fresh bread
1. Combine the chopped tomatoes with the vegetable stock in a pan and heat through (blitz this with a blender if you want a smoother soup)
2. Drain the cannellini beans and add to the pan with the Spicy Cajun-style lentils and red kidney beans, heat until piping hot.
3. Serve the soup with some fresh bread and a sprinkle of chopped parsley
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