Ingredients (Serves 1)
Preparation time 5-10 minutes

250g red kidney beans or green or red lentils

1 ½ litres water

1 clove garlic, crushed

1 celery stalk, diced

½ large onion, chopped

8 canned peeled tomatoes, chopped (equal to 1 tin – can buy already chopped tinned tomatoes to save time)

½ tablespoon curry paste – can use curry powder if don’t have paste – add powder to taste

Splash of tamari

Freshly ground salt and pepper

1 heaped tablespoon chopped parsley

1 heaped tablespoon basil

1 heaped tablespoon coriander

Method:

1. Soak overnight in cold water (only if using kidney beans), drain and rinse.
2. If using lentils don’t need to soak overnight.
3. Put beans or lentils and water in a pot and gently simmer for an hour.
4. Add all other ingredients and mix well and add more water if needed, to cover all ingredients well.
5. If using beans, cook for another 30 – 40 minutes until beans are tender.
6. Blend half and return to pot.
7. Add fresh herbs before serving.

N.B.  You can choose to blend all the soup, half or not at all if you like it chunky.