Serves: 8. Preparation: 15 minutes. Cooking: 40 minutes.
Ingredients
1 onion, diced
2 cloves garlic, chopped finely
1 tablespoon olive oil
½ cup lentils or beans of choice
1 carrot, diced
2 celery stalks, sliced
1 zucchini, diced
2 cups cauliflower, diced
1 cup cabbage, diced
1 small turnip, diced
1 cup pumpkin, diced
1 large potato, diced
2 litres water or vegetable stock
2 tablespoons tomato paste
½ teaspoon sea salt
¼ teaspoon cracked pepper
½ cup small pasta or rice
Method
Saute the onion and garlic in oil for 2 minutes.
Add and saute the lentils/beans, carrot, celery, zucchini, cauliflower, cabbage, turnip, pumpkin and potato for another 7 minutes.
Add the water/vegetable stock and the tomato paste and simmer on low-medium heat for 25 minutes in a covered pot until the vegetables are cooked through.
Season to taste with salt and pepper.
Add the pasta/rice and simmer for 10 minutes until cooked.
Serve with bread.
Author
Betty Chetcuti
My vegan cookbook – nurture, nourish, heal
Hawthorn East