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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 3 |
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Throw in whatever vegetables and dried pulses you have to hand! Then just cook until tender. This is filling and tasty, and easy to throw together. Ingredients:
65 g lentils, soaked overnight |
65 g marrowfat peas, soaked overnight |
225 g onions |
225 g carrots |
225 g leeks |
225 g potatoes |
225 g swede |
115 g celery |
450 ml water |
1 vegetable stock cube |
1 teaspoon hot chili sauce |
fresh ground black pepper |
Directions:
1. Drain the lentils and the peas and place in a large saucepan. Add the water and bring to the boil.
2. Prepare all the vegetables and dice them. Add them to the pan and simmer for around 45 minutes. Crumble in the stock cube and add the chili sauce and pepper. Simmer for another 10 minutes.
3. Serve with crusty bread.
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