Burundian Lentil and Bean Soup - Soupe aux Lentilles et Legumes

Ingredients:

225 g sweet potato, peeled and diced

225 g carrots, peeled and diced

2 onions, sliced

225 g green cabbage, shredded

300 g brown lentils

225 g green French Beans

600 ml vegetable stock

Salt and freshly ground black pepper, to taste

2 tbsp extra virgin olive oil

Cooking Instructions:

Heat the oil in a pan then fry the onion for a few minutes before adding the lentils. Stir to ensure that the lentils are completely coated in oil. Add the stock and simmer for 20 minutes until the lentils are very soft. Add the remaining vegetables and season. Allow to simmer for a further 15 minutes until the lentils form a mush. Serve with crusty bread.

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