Black Turtle Bean, Split Pea, Lentil & Barley Soup
Ingredients: You will need Black Turtle Beans; (dried soup mix - split peas, lentils & barley); olive oil; 2 cloves of garlic; stock (I used beef & lamb stock); red wine (optional but goes well with the beef ravioli I think) and chilli, sea salt, black pepper and celery seeds (to your own taste).
The beef ravioli can of course be substituted for a different filling, and you can either buy these in or if you have the time make them yourself as they are easy to make but today I used ones I had bought in the supermarket and they were yummy!
To make this I would recommend you soak the dried pulses overnight - I did!
Cooking instructions: Place all of the beans and pulses into a pan with the olive oil and stock. Stock used should be enough to submerge to pulses and then half again (hope that makes sense?)
Bring to the boil and then simmer for around 20 minutes. Whilst simmering, add the garlic and seasoning.
You can of course have more liquid stock if you wish, but as we were having them with the ravioli, I wanted it to have a little bit of soup (almost consomme like thickness) to set off the ravioli.
About 10 minutes into the simmering time, boil another pan of water and once boiling, plonk in the ravioli which is ready when it floats.
Serve soup with ravioli placed in the middle. Drizzle with some more olive oil and add a sprig of flat leaf parsley or coriander to set it off.
except Yum Yum, and a thank you from Dexter & Anders for a nice dinner.