Vegetarian cassoulet with pulses

Name: Vegetarian cassoulet with pulses
Prep time: 10 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 50 g celery stalk; 80 g carrots; 1 sprig fresh rosemary; 120 g onions; 40 g olive oil; 250 g canned lentils; 250 g haricot beans, canned; 600 g water; 20 g tomato purée (concentrated); 1 tsp vegetable stock paste; ½ tsp salt; 3 pinches ground black pepper

4.7 3 ratings

Prep. 10 min

Total 40 min

4 portions

Ingredients

celery stalk cut in pieces
50 g
carrots cut in pieces (2-3 cm)
80 g
fresh rosemary leaves only
1 sprig
onions quartered
120 g
olive oil plus extra for garnishing
40 g
canned lentils rinsed and drained or 250 dried lentils, boiled (see Tip)
250 g
haricot beans, canned rinsed and drained
250 g
250 g haricot beans, dried, boiled (see Tip)
water
600 g
tomato purée (concentrated)
20 g
vegetable stock paste
1 tsp
salt
½ tsp
ground black pepper
3 pinches
croutons (optional)
balsamic vinegar (optional) for seasoning