Rainbow Stew

Name: Rainbow Stew
Prep time: 15 min
Total time: 15 min
Ingredients: 100 g/4 oz/½ cup black-eyed beans/peas, pre-soaked; 100 g/4 oz/½ cup black-eyed beans/peas, pre-soaked; 3 tablespoons olive oil; 1 vegetable stock/bouillon cube; 1 vegetable stock/bouillon cube; 75 g/3 oz/½ cup yellow lentils, pre-soaked; 225 g/½ lb each potatoes, carrots and turnips, diced; 5 garlic cloves, sliced; 2 onions, sliced; 1 tablespoon dried oregano; 2 firm cooking apples; 1 head of celery; 225 g/½ lb each potatoes, carrots and turnips, diced; 225 g/½ lb each potatoes, carrots and turnips, diced; chopped parsley for garnish; 300 ml/10 fl oz/1¼ cups orange juice seasoning to taste

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

The orange juice and sliced apple added at the end of cooking give this pulse and vegetable stew a lift, making it a refreshing main course. Serve with a crisp green salad.

Ingredients

100 g/4 oz/½ cup black-eyed beans/peas, pre-soaked
75

Main course
Gluten-free
Vegan

Method

Drain the beans, then bring to the boil in plenty of fresh water, add the lentils and stock/bouillon cube, and simmer for 1 hour, or until the beans are tender. Meanwhile, heat the olive oil and add the oregano, onions, garlic and rest of the vegetables. Stir over a low heat and simmer for 10 minutes. Add the pulses in their stock, stir thoroughly and simmer for another 10 minutes. Slice and co