Lentil and Green Bean Soup

A great winter soup, made with half a cup of red lentils, 150g of chopped green beans, half a chopped parsnip, three chopped carrots, one stick of celery, chopped Cavolo Nero cabbage (from Tuscany), one chopped potato, one quarter red onion, a pinch of coriander leaf, four dashes of Tabasco sauce, one dash of Squid brand fish sauce. and two chicken stock cubes. 

All the vegetables were prepared and added to boiling water in the soup pan along with the chicken stock, coriander, Tabasco and fish sauces. Cook for forty five minutes, turning the heat right down, and covering the pan with a glass lid. Stir Occasionally. Then the contents were mashed for two minutes, and allowed to simmer under glass for another hour. Serve with buttered bread (or wheat free bread). 

Lentil and Green Bean Soup