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  • 3 shallots
  • 50 g butter
  • 1 T olive oil
  • ½ t ground cumin
  • 1 t turmeric
  • ½ t cumin seeds
  • ½ t paprika
  • 2-3 cups beef stock
  • 1 x 400 g can drained lentils
  • 1 x 400 g can drained borlotti beans
  • 4 stalks celery

Roughly chop shallots and place in a large saucepan with butter and olive oil. Gently fry over a medium to low heat. Add ground cumin, turmeric, cumin seeds, paprika, beef stock, can drained lentils, can drained borlotti beans and stalks celery cut into chunks. Simmer for 15 to 20 minutes and serve warm.


Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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