EASY LENTIL AND VEGETABLE STEW

Ingredients:

• ¼ small courgette

• 1 leek

• 1 small red onion

• 1 carrot

• 8 cherry tomatoes

• 3 medium potatoes

• 20g red lentils (the ones that don’t require pre-soaking)

• 20g green lentils (the ones that don’t require pre-soaking)

• 200g kidney beans

• 1x Vegetable stock cube,

• 2tbsp olive oil

• Salt and pepper, for seasoning

Method:

• Chop the vegetables and potatoes (you can leave the skin on) into small bite-size pieces

• Heat the oil in a small pan and fry the onions over low heat until softened

• Transfer to a large pan with lid

• Dissolve the stock cube in 500ml boiling water

• Add all the other ingredients to the pan and stir gently

• Cover with lid and simmer for 30-35 minutes, making sure to stir occasionally. Ensure lentils are tender before serving.

• Enjoy!