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Balkan Vegetable Stew HT MC 90mins Serves 4 Hot Vegetarian Vegetables Pulses Dried Fruit Main course Gluten Wheat Free Eggless
Ingredients 100g/4oz Dried White Haricot Beans, pre-soaked overnight100g/4oz Whole Brown Lentils, pre-soaked overnight1 tbsp Vegetable Oil 25g/1oz Butter 2 Large Onions, chopped 2 teasp Ground Cumin 2 teasp Ground Coriander 4 Large Red Capsicums, (Sweet peppers) deseeded and sliced1L/45 fl.oz. Fresh Vegetable Stock 4 tbsp Tomato Purée 50g/2oz Currants Salt and Pepper A little sugar
Instructions
1. Heat the oil and butter in a large saucepan, add the onions, cumin and coriander and sauté gently for 5 minutes until soft.
2. Meanwhile, drain the haricot beans, place in a pan with fresh water, bring to the boil and boil rapidly for 10 minutes.
3. Add the peppers to the onions and cook for 5 minutes, stirring occasionally.
4. 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 well.
5. Bring to the boil then simmer for 1 hour or until the lentils and beans are tender and the sauce has thickened.
6. Adjust seasoning, adding a little sugar. Serve hot
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