I can’t believe I’m sitting here blogging about hearty winter stews and it’s April! Do you think we will ever get a spring/summer in the UK??
Thursday is leftover night. A night for rummaging about in the freezer and trying to use up some of those tubs of leftovers. I unearthed 1) brown rice, 2) noodles, and 3) spaghetti.
A good beany stew seemed like a good addition to the above so here we go:
2 cloves garlic
2 grated carrots
1 grated courgette
1 can chopped tomatoes
1 can red kidney beans
1 can green lentils
2 tbs tomato purée
1 tsp cumin
1/2 tsp chilli powder
A little vegetable stock
If you have some vegetable water use this to sautée your onions and garlic until soft. If not, use a little water or oil of your choice. Add the grated carrots and courgettes, along with the tomato purée, cumin, chilli powder and salt. Give it all a good stir. Finally add the tinned tomatoes and drained/rinsed beans. If you feel it needs more liquid, add a little water.
Leave to simmer gently for about half an hour. Leaving it to stand for a little once cooked gives the flavours a chance to combine nicely. Reheat when you’re ready to sit down and eat.