Makes enough for 3-4 meals
3 Onions, 5 garlic cloves, 2 leeks, 2 carrots, 2 peppers, 2 celery sticks.
One tin of red kidney beans.
One tin of green lentils or 80g dried green lentils.
One tin of chopped tomatoes.
1 Teaspoon of cumin power, chilli powder, paprika.
Handful of coriander and parsley.
200g Passata or as required.
Water as needed.
If using dried lentils and beans then wash them and boil them for 35 minutes. If using tinned lentils then drain and wash them.
Drain and wash the kidney beans.
Chop the carrots, leeks, onions, garlic, peppers and celery.
Chop the corriander and parsley.
Boil the carrots for 8 minutes.
Add the leeks to the pan of carrots and boil for 5 minutes.
Add the celery to the pan and boil for 5 minutes.
Add the peppers to the pan and take off the boil.
Fry the onions and garlic in a large frying pan until translucent.
Mostly drain the pan of vegetables leaving about 200ml water and add to the frying pan.
Add the passata, tomatoes, kidney beans, lentils, cumin, chilli powder, paprika and coriander.
Add extra water if needed.
Bring to the boil and bubble over a low heat for about 20 minutes.
Garnish with chopped parsley to serve.
Chilli lentil stew (Linda)
Roasted vegetable soup (Paul Cordey)
Sourdough bread (recipe from Zoe)
Sourdough bread (backwards bread)