I have been an internet user since back in the days when everything was still in DOS mode (or looking back, so it seems). Over the years, I have witnessed the way technology has changed and the way the internet has revolutionised how we conduct our lives. Yet neither have managed to figure out how to send a smell across networks. If it were possible, your nose would be leading you to today’s post!
This broth was made with what was in my kitchen cupboard (brown lentils and haricot beans) and what is seasonal (radish). By creating a base of onions, celery and parsley, you get a wonderfully fragrant and substantial meal which doesn’t require anything accompaniments.
if only these pages could emit its bouquet
So let’s go into the kitchen
3 Tablespoons brown lentils*
2 Tablespoon haricot (cannellini) beans”
Stock cube (chicken, vegetable or beef)
One teaspoon Marmite (optional)
One head garlic
3-4 Stick celery (include leaves if possible)
One bunch parsley
One tablespoon olive oil
Salt to taste
- First we prep the beans. Wash and soak them in water for 24 hours.
- When you are ready to prepare the soup, get working on the vegetables.
- Peel, wash and dice the onions.
- Peel and chop the garlic.
- Wash and chop the celery (and leaves, if using).
- Wash and chop the parsley (including stalk, if tender).
- Wash and dice the tomatoes.
- Wash and dice the carrot.
- Wash and chop the radish.
- Heat oil in a soup pot (or equivalent).
- Once the oil becomes hot, throw in the onions, garlic, celery, parsley (leave some for garnish) and carrots.
- Stir around a bit, add salt, stir once again, cover and cook on low heat for about 5 minutes.
- Open the lid, add the tomatoes and cook for a few more minutes till they soften.
- Add the beans (along with the water they were soaked in). Add more water if necessary.
- Stir in the stock cube and marmite.
- Mix everything well, bring it to boil.
- Once you see bubble appearing on the surface, lower the heat, cover and let it cook for about 40 minutes.
- After this, open the lid and bung in the radish.
- Cover and let it cook for 15 minutes more. The beans and lentils should be cooked by now.
- Take it off the heat and let it rest for 5 minutes.
- Garnish with parsley and serve.
- You can use canned beans if you prefer. Reduce the cooking time to about 30 minutes.
- The radish I used were quite pungent so I didn’t feel the need for black pepper. But if yours are mild, you can add some freshly pounded black pepper before serving.
This is what the broth looked like while it was simmering away.
- Nigel Slater’s chicken with haricot beans and lemon recipe (theguardian.com)
- Bringing Smiles…To Nolan’s Fierce Gardeners! (beculturallyexposed.wordpress.com)