By Lucy Corkhill
05th February 2014
Ingredients:
2 medium onions, finely diced
3 garlic cloves, crushed
1 knob of butter, for cooking
2 sticks of celery, sliced
2 medium carrots, cut into small pieces
Large handful of chestnut mushrooms, sliced
1 tin chopped tomatoes
5 sundried tomatoes, chopped
2 generous handfuls of red lentils, rinsed
1 tin chickpeas
1 tin red kidney beans
600ml vegetable stock
What to do:
1. Heat the butter in a large pan and add the onions and garlic. Replace the lid and simmer on a low heat until soft.
2. Add the carrots, celery and mushrooms and continue to cook for a further 5 minutes.
3. Boil the kettle and make up the stock.
4. Add the tinned tomatoes, sundried tomatoes, beans and lentils and stir.
5. Pour in the stock and mix together and then leave to simmer for 20 minutes until most of the liquid has been absorbed.
6. Serve hot with rice.
