This recipe I have made in the pressure cooker, but you could make it on the stovetop or with a slow cooker I have noted below the adjustments for each.
This is really hearty vegetarian dish - we served it with crusty bread and it did feel like a big warm hug. If you really need meat in it I think some sliced kransky sausage would be yummy in there too.
Ingredients:
1 onion, diced
1 large potato, peeled and diced
1 large carrot, peeled and diced
1 stick of celery, diced
2/3 cup dried red lentils
2/3 cup dried green split peas
2/3 cup dried yellow split peas
400g tin four bean mix (including brine)
400g tin diced tomatoes
2 bay leaves
2 tb vegetable stock powder
5 cups water
Method:
Pressure cooker:
Put all ingredients in pressure cooker, seal and cook over medium heat and release for 30 minutes.
Serve (how freaking easy is THAT?)
Stove-top
Place some oil in the bottom of your stockpot/pan and fry your onions until they become soft and transparent.
Add potato, carrot and celery and continue to fry until celery softens.
Add rest of ingredients and simmer for 3 hours, stirring every 30 minutes or so
Slow cooker
Add all ingredients to slow cooker - except only 4 cups of water - slow cook on medium for 6 hours.
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2 lovely comments:
Hello Lissa,
This looks like a marvellous recipe and one that would suit my very fussy veggie husband. I've been reading your blog a fair bit and wanted to say a big thanks, lots of great ideas and inspiration which is just what I need. I live fairly close to you in Frenchs Forest with two boys aged 13 and 10 and twin boy/girl aged 4. I'm busy working from home on a new edition of Sydney For Under Fives and on a new book on PND... life is a bit too hectic just now and the cooking suffers!! So inspiration and motivation is really welcome.
Seana Smith
Printed and stuck in recipe folder faster than you can say red beans green beans.
LOVE the sound of that! Yummy
Thank you
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