18 December 2012,04:09 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Heat the oil in a saucepan. Add the leek, garlic, celery and thyme and fry for 2 minutes or until it begins to soften.
  • Add in the stock and lentils, bring to boil. Cover and cook on low flame for about 20-25 minutes.
  • Add both the beans and the peas just 5 minutes before the end of the cooking time.
  • Adjust seasoning and transfer to serving soup dishes and top with a teaspoon of pesto.


  • 420 grams flageolet beans, drained and rinsed
  • 750 ml vegetable stock
  • 30 grams dried green lentils
  • 45 grams french beans, halved
  • 25 grams green pesto
  • 30 grams frozen peas
  • 1 teaspoon Cooking oil
  • 1 leek, sliced
  • 2 garlic cloves, crushed
  • 2 celery sticks, sliced
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste

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