Vegetable and Lentil Stew
2 large onions
1.5 litre (3 pints) vegetable stock
small handful dry mixed lentils
small handful dry pot barley grain
small handful split peas
dry ingredients can often be bought pre-mixed in a health food shop
Herb de Province to taste
Chop all the veggies into chunks.
Heat the sunflower oil in a large pan. Soften the onion.
Add all the veggies but the leeks and then add the stock and herbs. Simmer for 30-40 minutes or until the veggies are soft.
Add the dry ingredients and the leeks.
Season to taste and simmer for 20-30 minutes.
Serve with fresh bread.
This recipe can be stored and reheated. Also works very well in a slow cooker.