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Preparation time:
10 minutes
Cooking time:
30 minutes
Serves:
4
Calories:
360
(per serving)
Fat:
6
g (per serving)
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Ingredients
1 tbsp olive oil
1 onion, peeled and chopped
2 celery sticks, trimmed and chopped
600ml/1 pint vegetable stock
400g can chopped tomatoes
1 tsp dried mixed herbs
Ground black pepper
2 medium peppers, deseeded and cubed
100g/ 4oz split red lentils, rinsed in cold water
326g can sweetcorn
175g/6oz frozen peas
425g can kidney beans, rinsed and drained
Four wedges of wholemeal bread
Heat the oil in a large saucepan and gently fry the onion and celery for three to four minutes until softened.
Pour in the stock, add the tomatoes, herbs, black pepper, chopped pepper and lentils. Bring to the boil, cover and simmer for ten minutes.
Stir in the sweetcorn, peas and kidney beans, bring back to the boil, cover and simmer for a further 10 - 15 minutes until tender.
Serve with wedges of wholemeal bread
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