Bean and lentil stew
Using ingredients from grocery boxes delivered 17 and 24 April 2020
1 onion, diced
2 garlic cloves, crushed
400g tin of beans (kidney/cannellini)
400g tin chopped tomatoes
2 cups veg stock
lentils (1 part lentils to 3 parts stock)
Crusty bread (optional extra)
1. Add lentils to a pot of salted boiling water until tender, then drain.
2. Mix onion and garlic with lentils.
3. Add beans and chopped tomatoes.
4. Add veg stock and simmer for 10 minutes.
Enjoy with crusty bread.
For storage of leftovers and reheating,
please look at the
food safety website.