THREE-BEAN SOUP WITH TURMERIC AND LENTILS

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Step 1

Heat /4 cup/60ml water in a large pot over a medium heat.

Step 2

Add the onion and garlic and cook for 5 minutes, to soften.

Step 3

Stir in the turmeric, coriander, cumin and lentils.

Step 4

Add the Light Vegetable Broth and bring to the boil.

Step 5

Lower the heat to a simmer and add the kidney beans, chickpeas and cannellini beans.

Step 6

Cover and cook until the lentils are tender, 30 to 40 minutes.

Step 7

Add the spinach, parsley, spring onions, mint, black pepper and Super-Charged Spice

Step 8

Blend to taste and continue to cook for 10 minutes.

Step 9

Taste and adjust the seasonings, if needed.

Step 10

Serve hot.

Step 11

*Turn to the Legumes and Grains Cooking Charts on pages 218-221 for instruction, if needed.