Balkan Vegetable Stew HT
4 Hot Vegetarian Vegetables Pulses Dried
Fruit Main course Gluten Wheat Free Eggless
Dried White Haricot Beans,
Whole Brown Lentils,
tbsp Vegetable Oil
Large Onions, chopped
teasp Ground Cumin
teasp Ground Coriander
Large Red Capsicums, (Sweet peppers) deseeded and sliced
1L/45 fl.oz. Fresh Vegetable Stock
tbsp Tomato Purée
Heat the oil and butter in a large saucepan, add the onions, cumin and
and sauté gently for 5 minutes until soft.
Meanwhile, drain the haricot beans, place in a pan with fresh water, bring to
the boil and boil rapidly for 10 minutes.
Add the peppers to the onions and cook for 5 minutes, stirring occasionally.
Drain the pre-soaked lentils and add to the onion and pepper mixture together
with the drained beans. Add the stock, tomato purée and currants and mix
Bring to the boil then simmer for 1 hour or until the lentils and beans are
tender and the sauce has thickened.
Adjust seasoning, adding a little sugar. Serve hot
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