Intelligent Eating
Stews and winter go hand in hand, and this take on the traditional northern European dish really provides sustenance and flavour in large doses, whilst remaining extremely healthy!
SERVES 2
INGREDIENTS
  • 1 pint of vegetable broth
  • 1 onion, chopped
  • 50 grams of uncooked pearl barley
  • 50 grams of uncooked lentils
  • 2 large potatoes chopped into cubes
  • 2 carrots, topped and tailed and chopped
  • 1 stick of celery, chopped
  • 1/4 a teaspoon of garlic powder or 1/2 a crushed clove of garlic
  • 1 tablespoon of light soy sauce (Blue Dragon light soy sauce is vegan if you are strictly vegan)
  • 1/2 a teaspoon of ground cumin
METHOD
  • Combine all the ingredients into the slow cooker and cook either on high for 2-3 hours or for about 8 hours – (perfect for doing overnight.)  Use additional water if required to dilute
  • Spoon into bowls and serve hot.
  • This recipe can easily be doubled or quadruped in size by increasing the quantity of ingredients proportionately.
OPTIONAL
  • Salt and pepper to taste
  • 2 bay leaves
EQUIPMENT
  • Slow Cooker

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