This stew is superb, dot with generous hunks of melted blue cheese and top with a poached egg for a hearty meal perfect for those cooler days. To make it vegan-friendly, just serve the stew with vegan cheese or vegan yoghurt.
For the stew
| 1 can | White beans, or cooked canned pinto, approx 250g (Main) |
| 1 can | Puy lentils, approx 250g (Main) |
| 2 | Red capsicums, sliced |
| 80 g | Onions, oirganic, diced |
| 10 g | Minced garlic |
| 50 g | Celery, diced |
| 50 g | Carrots, diced, organic |
| 50 g | Leeks, diced |
| 2 g | Fennel seeds, toasted |
| 2 g | Cumin seeds, toasted |
| 2 g | Coriander seeds, toasted |
| 5 g | Smoked paprika |
| 10 g | Thyme leaves |
| 10 g | Oregano leaves |
| 2 | Bay leaves |
| 1 can | Crushed tomatoes, approx 400g |
| 50 ml | Olive oil |
To serve
| 4 | Eggs, poached |
| 120 g | Blue cheese |
| ½ cup | Fresh coriander |
| 4 slices | Sourdough bread, organic, toasted |
| 1 | Red chilli, sliced |
Directions
- Heat olive oil in a medium pot. Sweat off onion, garlic, celery, leek and carrot until soft.
- Stir in all spices and cook for a further two minutes.
- Stir in crushed tomatoes and cook for 15 minutes.
- Drain beans and lentils and stir in. Cook for a further 15 minutes gently so not to break up the pulses.
- Season well and at the last moment stir through oregano and thyme.
- To serve, place in a bowl with the poached egg placed on top of the stew. Crumble over blue cheese, coriander leaves and a few slices of red chilli
- Serve with toasted organic sourdough to the side.