Barlotti Bean & Lentil Soup

Barlotti Bean & Lentil soup

Quick and easy! Barlotti Bean & Lentil Soup is a weeknight throw-it-all-together soup. Very nutritious and packed with energy. Make it and keep those compliments coming.
Serves 4


  • 15 ml olive oil
  • 2 carrots, peeled and finely chopped
  • 2 sticks celery, finely sliced
  • 2 onions, peeled and chopped
  • 1 clove garlic, crushed
  • 1 x 820 g tin chopped tomatoes
  • 1 litre vegetable stock
  • 1 x 400 g tin lentils, drained (410 g)
  • 1 x 400 g tin Barlotti beans, drained (410 g)
  • Salt and freshly-ground black pepper to taste
  • Ciabatta or French bread, sliced


  1. Heat the oil in a large saucepan over a moderate heat. Sauté carrots, celery, onions and garlic, until onions are translucent. Stir frequently.
  2. Add in the tomatoes and stock; stir well. Cover with a lid and simmer for about 15 – 20 minutes, until vegetables are soft.
  3. Add in the drained lentils and beans, stir well and continue to cook for a further 5 minutes or until the pulses have heated through.
  4. Season well and serve with sliced bread on the side.

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