Ingredients
- Vegetable oil for frying
- 1 small onion, finely chopped
- 75g dried peas and beans, soaked overnight
- 1 dssp dried lentils
- 1 carrot, diced
- 1 small parsnip, diced
- 1 dssp tomato puree
- 1/2 tsp mixed herbs
- 500ml vegetable stock
- 15g plain flour
Method
- Fry onion lightly in vegetable oil. Add remaining ingredients except flour, bring to the boil, and simmer gently for approximately 1 hour until vegetables are cooked.
- Add 1 tbsp cold water to flour and mix to a paste. Add this to stew and cook for few minutes until it thickens. Puree or serve as it is if child is older.
