Recipes

Spiced cabbage, borlotti bean and lentil soup

Spiced cabbage, borlotti bean and lentil soup

Paul Flynn's face
Paul Flynn
Sat Sep 4 2021 - 05:55
Serves: 6
Course: Starter
Cooking Time: 0 hr 45 mins
Ingredients
  • 150g borlotti or butterbeans (you can use tinned and add them later)
  • 100 Puy lentils
  • 2 bay leaves
  • 50ml olive oil
  • 4 large shallots, peeled and finely sliced
  • 2 cloves of garlic, peeled and sliced
  • 2 rashers of smoked bacon
  • 6 sage leaves, roughly chopped
  • 1 head of York cabbage, trimmed, washed and shredded
  • ½tsp allspice
  • 1 small bottle of cider (33cl)
  • 1½ litres chicken stock

1 Soak the beans and lentils separately in plenty of cold water for a few hours before you start the soup. Put the borlotti into a pot, cover with water about 10cm above the beans.

2 Add the bay leaves and bring to a simmer.

3 Skim off any scum and cook gently for 20 minutes before adding the lentils.

4 Cook the pulses for about 20 more minutes until just soft, drain, then allow them to cool.

5 Put the olive oil, shallots, garlic, bacon and sage in a pot and cook gently for a few minutes until the shallots are soft and translucent.

6 Add the shredded cabbage and allspice, then continue to cook the cabbage gently until it starts to soften.

7 Add the cider and stock, bring to the boil then add the beans and lentils. Continue to cook for a few more minutes, season and serve.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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