Guacamole on rye bread with mixed bean soup

V, Vg, DF
(Serves 3)


2 ripe avocados, halved and stone removed

1 large ripe tomato, finely chopped

1 spring onion, finely chopped

Juice of one lime

Small handful coriander, chopped

  1. Scoop the avocado flesh out into a bowl.
  2. Add the lime juice and mash with a spoon.
  3. Add tomato, spring onion, coriander, salt (to taste) and black pepper and give it a mix.
  4. Serve on toasted rye bread.


Mixed bean soup:

1 tin mixed beans

1 cup red split lentils

1 onion, chopped

4 cloves garlic, minced

2 carrots, finely chopped

100g button mushrooms

1 red pepper, deseeded and chopped

400g tin chopped tomatoes

2 tbsp olive oil

½ tsp cayenne pepper

1 tsp cumin

1 litre stock (vegetable or chicken)

Small handful coriander, chopped

  1. Heat the olive oil in a large saucepan then add the onions, cooking on a low heat until translucent.
  2. Add the garlic, carrots, mushrooms and pepper and cook gently for 3 minutes.
  3. Add the tin of tomatoes, the tin of beans, the split lentils and then add the stock. Add more water if necessary.
  4. Bring to the boil then reduce the heat and simmer for 20 minutes with the lid partially on, or until veg is soft.
  5. Season with salt (to taste) and ladle into bowls and serve with a sprinkling of coriander.