A ready made broth mix that you can pick up for a £1 in super markets but why pay that when you have all the lentils you need in the cupboard. I use this to make “beef” stew. The lentils need to be boiled for at least 40 min, or the whole mix pre soaked overnight before use as green split peas are tough ones to soften.
1 cup pearl barley
1 cup red lentils
1 cup brown lentils
1 cup split green peas
Mix all of the above together in a large Tupperware container and keep for 6 months.
If you know you are going to use tomorrow soak overnight for quicker cooking in slow cooking stews. If you need immediately simmer hard either alone or with your other ingredients until the green peas are soft. Only downside to this is that your red lentils will reduce into the stock. Still will taste yummy. I usually chuck in 1 cup of this mix into soups and stews.
I hiked 7.5km in north Yorkshire with my husband and dog before making this. I was pretty sleepy whilst watching it bubble away my husband gave this 10/10 for much needed sustenance warmth flavour and vegan yumminess he rarely gives things 10/10, often giving 9/10 advising that the addition of meat would make it better. I forgive him though, cos 9/10 isn’t bad from a corpse cruncher. I used frys beef strips http://www.frysvegetarian.co.za/products/frys-vegetarian-beef-strips
(half a packet) for my “beef” you could use seitan or another substitute or just leave it out all together and enjoy the lentils. Although there are many steps in this recipe it is a chuck it in a pot on the hob type of recipe. Depending on the thickness of this you could serve it as a stew or as a soup with thick crusty bread.
I forgot to take a picture of this as I was too tired and hungry.
Serves 4 normal people or two fatties like matt and me. I served mine with greens of which I will post the recipe in a second, as I use my greens recipe almost everyday.
If you know you are going to make this tomorrow soak the broth mix overnight. It will cook a bit quicker
For the stew
Low fat cooking spray
1 large leek
3 medium carrots
5 oz mushrooms
3 cloves garlic crushed
¼ cup red wine
¼ cup light soy sauce
1 tablespoon tomato paste
500 ml water
1 cup dried broth mix http://cakeinmyface.wordpress.com/
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon dried mustard powder (or 1 teaspoon normal mustard)
1 teaspoon bouillon (or a veg stock cube)
1 teaspoon Balsamic vinegar
150g frys “beef” strips
In a large heavy based casserole dish that can sit on the hob spray liberllay with low fat cooking spray and heat until hot. Add the leek and carrots and cook on high for about 7 minutes stirring well and the mushrooms and garlic, cook for 2 mins. Now add the tomato paste, herbs, mustard, and bouillon stir well and cook for 2 mins.
Add the red wine to deglaze the pan stirring to get any bits from the bottom of the pan. Add the light soy sauce and the balsamic vinegar and the broth mix and stir well add the water and bring to the boil. If you have not pre soaked the lentils simmer for approx 40mins, check the tenderness of the lentils and if needed add some more water if it looks too thick. If you have pres soaked the lentils cut the simmering time back to 15- 20 minutes and again check the tenderness of the lentils.
Once you are happy with the tenderness of the lentils, throw in the frys beef strips and simmer for a further 10 minutes. Serve with baked potatoes mash and greens yum yum