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Easy-Peasy Summer Veg Stew

July 12, 2016

 

You will need:

1 Sweet Potato

1 Yellow or Red Pepper

1 Red Onion

5 Cloves of Garlic

 1 Courgette

Handful of Spinach/Greens

1/2 a cup of Lentils

1  tin of Tomatoes (I used tinned cherry toms)

1 tspn of Chilli Flakes

1 tspn of Rosemary

1 tspn of Turmeric

1/2 tspn of Cumin

1/2 tspn of Cinnamon

1/2 tspn of Nutmeg

2 tspn or Mixed Herbs

Ex. Virgin Olive Oil

1/2 a Lemon (juice)

Salt & Pepper

A bunch of fresh Basil for the Barely

1/2 a cup of Pearl Barley

 

Equipment:

2 Baking Trays

2 pans

1 chopping board

1 knife

1 sift

 

Method:

If you are using Pearl Barley it takes around 40 mins-1 hour to cook so get that on the hob first with some cold water, and bring to the boil

Next add the Lentils to boiling water and cook for around 20 minutes

Meanwhile wash and dice the Sweet Potato, add to baking tray with a drizzle of oil, salt, pepper, and Rosemary and cook for around 10-15 minutes at 180c/Gas Mark 4

Chop the Courgette into circles and lay on tray, add a little oil & salt to each slice and roast in the oven for around 5-10 minutes.

Peel and dice the Onion/ Garlic, De-seed and chop Pepper and add to pan with  herbs & spices ( I used water instead of oil here),  cook at medium heat for a couple of minutes, adding more water if needed- the veggies should be coated

Then add the Tomatoes, Salt, Pepper stir well and turn down the heat to simmer

The Courgette and Sweet Potato should be nearly ready by now, so remove from oven (with mitt), add to the pan and combine well.

Check if the Lentils are soft and drain using the sift, give them a bit of a rinse with water and then add to pan, stir well and leave to simmer

Wash & chop up a handful of fresh Basil ready to add to the Pearl Barley 

Once the Pearl Barley is ready, drain with sift and then decant back into pan with Basil, Lemon juice,Oil and a pinch of salt

The Stew will now be ready for serving! I added some extra seeds to the top of mine!

 

 

Enjoy x

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