DAHL STEW

What You Need

1 -1/2 cups of red lentils or split peas
1 large cauliflower, broken into florets
3 large carrots, cut into chunky pieces
1 large onion, chopped fine
1 large parsnip, cut into pieces
1 cup of broccoli florets
2 large tomatoes, chopped, or 3 tablespoons of tomato paste with 1/2 cup of water
1 red capsicum, chopped
1 yellow capsicum, chopped
2 teaspoons of ground cumin
A bunch of fresh coriander, chopped coarse
5 cloves of garlic, chopped coarse
3 cups of stock or 2 tablespoons of low fat vegetable bouillon powder plus 3 cups of water
1–2 tablespoons of mild curry powder
1/2 teaspoon of turmeric
A pinch of ginger
Maldon salt and coarse-ground pepper to taste

Here’s How

Put the red lentils or split peas into a large pot and cover with stock, or use 3 cups of water and 1 tablespoon of low fat vegetable bouillon powder. Cook for 45 minutes until tender. Purée in a food processor and set aside. While they are cooking, braise the onion in a little water with the garlic, turmeric, ginger and vegetable bouillon powder. When they have softened, add all the vegetables and the other seasonings and simmer until cooked. Pour the puréed legume mixture into the vegetables, mix to heat through and serve immediately.

I once threatened to serve my children nothing but soups and stews for dinner all the way through winter. They laughed at me, thinking I was joking. In fact it turned out to be very true. This was my introduction to one bowl meals. Being a busy mother without a lot of money and four children to support, I needed a way of cooking that was inexpensive, nutritious and simple to carry out – so simple that with a little coaching my kids could learn to do it themselves. I began to make wonderful rich soups – what might be call peasant gruels. Eaten with wholegrain rye or corn bread, they provided just about everything that you could possibly need for health.