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Categories:
lentils marrowfat peas onions carrots leeks potatoes swede celery water vegetable stock cube hot chili sauce fresh ground black pepper
Viewed: 28 - Published at: 6 years agoIngredients
- 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
Method
- Drain the lentils and the peas and place in a large saucepan.
- Add the water and bring to the boil.
- 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.
- Serve with crusty bread.
