Lentils are rich in complex carbohydrates, a nutrient that boosts the metabolism and helps the body to burn fat. They are an excellent source of fiber, which can help reduce cholesterol levels. Lentils are also an outstanding source of folate and magnesium. Cannellini beans contain a wealth of B vitamins, including B12. They also provide iron, potassium, zinc, and other essential minerals.
1 teaspoon olive oil 2 carrots, peeled, finely chopped 1 brown onion, halved, finely chopped 1 garlic clove, crushed 1L (4 cups) vegetable liquid stock 1 x 800g can diced Italian tomatoes 1 x 400g can brown lentils, rinsed, drained 1 x 400g can cannellini beans, rinsed, drained Shaved parmesan, to serve Baguette (French breadstick), sliced crossways, to serve
METHOD Step 1 Heat the oil in a large saucepan over medium-high heat. Add the carrot, onion and garlic and cook, stirring, for 3 minutes or until the onion is soft. Add the stock and tomato and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until the mixture thickens slightly.
Step 2 Add the lentils and cannellini beans to the soup and cook, stirring, for 2 minutes or until heated through. Taste and season with salt and pepper.
Step 3 Ladle the soup among serving bowls. Top with parmesan. Serve immediately with bread.