Bean stew

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

1. 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. 
2. 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.