30 ml (2 tbsp) olive oil
2 onions, sliced
2 cloves garlic, chopped
Salt and pepper
10 ml (2 tsp) chopped fresh sage
10 ml (2 tsp) chopped fresh coriander (cilantro)
300 ml (1/2 pint) 1 1/4 cups stock
225 g (8 oz) 1 1/3 cups red lentils
450 g (1 lb) 2 cups broad beans, shelled
45 ml (3 tbsp) tomato puree (paste)
75 g (3 oz) 3/4 cup Italian salami, cut into strips
2 onions, sliced
2 cloves garlic, chopped
Salt and pepper
10 ml (2 tsp) chopped fresh sage
10 ml (2 tsp) chopped fresh coriander (cilantro)
300 ml (1/2 pint) 1 1/4 cups stock
225 g (8 oz) 1 1/3 cups red lentils
450 g (1 lb) 2 cups broad beans, shelled
45 ml (3 tbsp) tomato puree (paste)
75 g (3 oz) 3/4 cup Italian salami, cut into strips
method
1. Heat the olive oil in an ovenproof casserole and fry the onions and garlic for 2 minutes.
2. Season with the salt and pepper and stir in the sage, coriander, stock and red lentils.
3. Cover and cook for 40 minutes until the lentils are tender.
4. Add the beans and tomato puree and continue cooking for 10 minutes until the beans are soft.
5. Pour in more stock if necessary. Stir in the salami and heat through.
6. Spoon on to serving plates and garnish if required.
2. Season with the salt and pepper and stir in the sage, coriander, stock and red lentils.
3. Cover and cook for 40 minutes until the lentils are tender.
4. Add the beans and tomato puree and continue cooking for 10 minutes until the beans are soft.
5. Pour in more stock if necessary. Stir in the salami and heat through.
6. Spoon on to serving plates and garnish if required.
serving amount
serves 4 - 6
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