We’ve had meat two days in a row so tonight’s supper is a hearty veggie stew with chunky chick peas and it’s vegan as well.
I rummaged around the bottom of the fridge and back of the larder and also added some mixed frozen veggies from out of the freezer. I also added a heaped teaspoon of smoked paprika and cumin, a stock pot and some black pepper to give it flavour
I chopped my veggies and fried them in frylight until softened.
I added the stockpot, spice and tinned tomatoes, half a mug of red lentils and a mug of boiling water (helps it cook quickly) and allowed it to simmer for 15 minutes until all the veggies were soft but not mushy.
I served DB’s with basmati rice – half a cup of rice and three cups of water with a sprinkle of salt and I just had extra vegetables. We are not lovers of hot spicy food but you could add plenty of chilli if you like it.
This’ll be great for our lunches and it’ll reheat well and some will be frozen.
Totally free food in terms of slimming world and it’s even vegan and a proper hearty belly full.
It’s also cheap, used up what we had and was delicious.
I’ll make this again!
Love Froogs xxxxx