Big Vegetable & Pulse Stew
Recipe Box
Serves 5 to 6 @ £1.70 per person
A hearty, nourishing stew packed with vegetables and pulses. This is the kind of simple, slow-simmered dish that makes the most of the ingredients in the Staples Boxes and is ideal for batch cookin
Vegetarian, Vegan
Ingredients
Provided in the Recipe Box
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Potatoes (700–800g), diced
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Carrots (3–4), chopped
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Brown onion (1–2), diced
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Cabbage (small handful), shredded
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Dried pulses (lentils, chickpeas, or split peas – about 300–400g)
Optional additions from the box
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Leek, sliced
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Mushrooms, halved
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Beetroot, diced
From Your Fridge / Store Cupboard
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2 tbsp olive oil
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2 cloves garlic, chopped (optional)
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1 tsp smoked paprika or paprika
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1 tsp dried thyme or rosemary
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1 tbsp tomato paste (optional)
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1–1.2 litres vegetable stock or water
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Salt and black pepper
Optional extras
Cooking Instructions
1. Prepare the vegetables
Peel and dice the potatoes.
Chop the carrots and onion.
Finely shred the cabbage.
Rinse the pulses if using lentils or split peas (soak chickpeas if needed).
2. Cook the base
Heat olive oil in a large casserole pot over medium heat.
Add the onion and cook gently for 5 minutes until softened.
Add garlic (if using) and cook for 1 minute.
3. Add vegetables
Add the carrots and potatoes.
Cook for 5 minutes, stirring occasionally.
4. Add pulses and stock
Add the pulses, paprika, thyme and tomato paste.
Pour in the vegetable stock and bring to a gentle simmer.
5. Simmer
Cook for 25–30 minutes until the vegetables are tender and the pulses are cooked.
Add the cabbage during the final 10 minutes.
6. Finish
Season with salt and pepper.
Add a splash of vinegar or lemon juice to brighten the flavour.
To Serve
Serve hot with:
This stew is perfect for batch cooking, and the flavours often improve the next day.