Step 1

Chop all of your vegetables into small pieces. 

Step 2

Heat oil into a pan on medium heat, add the onion, carrots, potatoes and cook for 3 mins or until onions lightly golden

Step 3

Add veg stock, lentils, tomato puree and bring to a boil. 

Step 4

Turn down to low heat, cover and simmer for 30 minutes, stirring occasionally (add ¼ cup water if it looks like the dish has no water, leave the lid off if it seems to be too much water) and boil until vegetables soften. 

Step 5

Add chickpeas, kidney beans and bring back to boil. Simmer for another 15 minutes on medium heat.

Step 6

Serve with crusty bread and enjoy.