Recipe of Board Bean Soup
Number of servings - 4
Vegetable broth - 5 cups
Frozen broad beans - 1 1/2 cups
Silverbeet - 11 oz (stalks removed and leaves shredded)
Canned brown lentils - 14 oz (drained and rinsed)
Garlic - 2 cloves (minced)
Carrots - 2 pcs. (peeled and diced)
Olive oil - 2 tbsp
Salt and ground black pepper to taste
Place board beans in a bowl and cover with boiling water. Let stand for 2-3 minutes. Drain and rinse under cold water. Peel and discard skins.
Heat olive oil in a large saucepan. Add garlic, carrots and saute 2 minutes.
Pour the broth and add lentils. Stir and bring to a boil. Simmer 10-12 minutes covered. Salt and pepper to taste.
Add broad beans along with silverbeet. Simmer 2-3 minutes and remove from heat.
Pour cooked soup in bowls, sprinkle with olive oil and garnish with herbs to taste.
Ready in: 30 minutes.
Amount per serving - 407 Kcal, Protein - 22.10g, Fats - 8.80g, Carbs - 44.90g