Lentil stew.
Serves 4.
225g brown lentils
2 onions, peeled & finely chopped
1 vegetable stock cube
4 carrots, trimmed, peeled and chopped
1/2 a butternut squash, peeled, deseeded & chopped
1 sweet potato, peeled & diced
4 small white potatoes, peeled & diced
1 celery stalk, trimmed & chopped
50g fresh garden peas (or frozen)
100g watercress
2 tbsp chopped fresh dill
1 tsp tamari sauce (I have no idea what that is and have never found it anywhere so I leave it out)
Soak the lentils in cold water for 20 minutes, then rinse thoroughly and drain. Place the onions and stock cube in a saucepan with 750ml water and bring to the boil. Add the lentils, carrots, sweet potato, squash and white potatoes. Bring back to the boil, then lower the heat and simmer for 10 minutes. Add the celery
and simmer for a further 5 minutes.
Add the peas, watercress, dill and tamari and serve.
You can add extra water and stock and bung it in the blender to turn it into soup.