Our New Year’s resolution of not eating meat during the week has gone really well so far. There’s only been 2 or 3 days when we’ll been naughty and fallen prey to the lure of a tiny sausage. As I mentioned on an earlier post, salads get old really quickly, so part of our success so far has been due to the fact that we have spent a bit more effort than we have in the past preparing all our veg.
Ingredients:
2 onions
2 garlic cloves
3 celery stalks
3 carrots
3 leeks
1 litre vegetable stock
100 g lentils
150 g pearl barley
2 teaspoons of dried sage
large handful of sugar snap peas
salt and pepper to taste
3 tablespoons parsley (to garnish)
Instructions:
Preheat the oven to 180 C. In a large oven-proof pot, add the onions, carrots and celery.
Pour in the stock and bring to a boil. Add in the garlic, leeks, pearl barley, sage, green lentils and sugar snap peas. Stir together.
Transfer to the oven and cook for 1 hour or until the vegetables are soft. Add salt and pepper to taste and garnish with parsley.
Now as much as I loved this stew, I would be more than happy to see the stew season well and truly behind us. Come on spring!