Lentil and bean soup

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Ingredients

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

Cooking Instructions

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.

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