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Waitrose Extra Virgin Olive Oil1litre
1litreItem price
£8.00Price per unit
80p/100mlPlease note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat 2 tsp olive oil in a large deep pan set over a medium-high heat. Add the onion, carrot and celery and sweat for 12 minutes, stirring every now and again, until soft and slightly golden.
Add the garlic, tomato purée and curry powder to the pan and stir for 1 minute. Set a handful (about 75g) of the beans aside to garnish, then add the rest to the pan with the lentils and stock. Bring to the boil, then simmer with the lid a jar for 20 minutes, until the lentils are soft. Blend the soup to a smooth consistency and season to taste.
In a small bowl, mix the reserved cannellini beans with the remaining 1 tsp olive oil, the chopped parsley and a small pinch of crushed sea salt. Ladle the soup into bowls and top with the reserved beans and a sprinkling of chilli flakes. A dollop of natural yogurt makes a good topping, too, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,057kJ/ 250kcals |
---|---|
Fat | 5.1g |
Saturated Fat | 1.1g |
Carbohydrates | 36.7g |
Sugars | 10.2g |
Fibre | 12.3g |
Protein | 14.4g |
Salt | 0.3g |
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80p/100ml0 added
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55pPrice per unit
55p each0kg added
0kg in trolley
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8p each est.Price per unit
60p/kg0 added
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65pPrice per unit
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70pPrice per unit
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75pPrice per unit
£3.75/kg0 added
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£2.10Price per unit
22.1p/10g0 added
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70pPrice per unit
£2.98/kg0 added
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£1.95Price per unit
39p/100g0 added
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£2.35Price per unit
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35pPrice per unit
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80pPrice per unit
32p/10g0 added
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£1.70Price per unit
63p/10g