2 tbs olive oil
1 onion, chopped
3 garlic cloves, crushed
1 carrot, chopped
1 celery stick, sliced
2 tsp ground coriander
½ tsp red chilli flakes
½ cup yellow or green split peas, rinsed and drained
½ cup red lentils, rinsed and drained
6 cups Marigold Swiss Vegetable Bouillon stock
1 cup frozen broad beans, thawed and peeled
2 tbs Marigold Pomegranate Molasses
2 tbs chopped flat-leaf parsley
1. Heat the olive oil in a large saucepan. Cook onion, garlic, carrot and celery over medium heat, stirring, for 5 minutes or until softened. Add the coriander and chilli flakes and cook for 1 minute.
2. Add split peas, lentils and Marigold vegetable stock and bring to the boil. Reduce heat and simmer for 30 minutes or until split peas and lentils are cooked and soft.
3. Add beans and heat through. Season with sea salt and freshly ground black pepper. Drizzle with Marigold Pomegranate Molasses and sprinkle with parsley.