Bean stew

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A close up of bean stew with lentils, carrots and onions.  Image by Bella RaKo from Pixabay.

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.
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