1 tbsp oil
2 sticks celery, sliced 1 onion, sliced
1 leek, sliced
1 carrot, sliced
2 rashers smoky bacon, derinded, chopped
1 oz (25 g) split lentils
1 oz (25 g) long grain rice
2 pints (1.2 litres) chicken stock
4 tbsp tomato puree
1 tbsp Worcestershire sauce
1 small head cabbage, shredded
4 oz (125 g) sprouts, trimmed and sliced
2 sticks celery, sliced 1 onion, sliced
1 leek, sliced
1 carrot, sliced
2 rashers smoky bacon, derinded, chopped
1 oz (25 g) split lentils
1 oz (25 g) long grain rice
2 pints (1.2 litres) chicken stock
4 tbsp tomato puree
1 tbsp Worcestershire sauce
1 small head cabbage, shredded
4 oz (125 g) sprouts, trimmed and sliced
To garnish:
fresh pesto sauce (from supermarkets and delicatessens)
method
1. Heat the oil in a large pan and fry the celery, onion, leek, carrot and bacon for 10 minutes.
2. Stir in the lentils, rice, stock, tomato puree, Worcestershire sauce and plenty of freshly ground black pepper.
3. Bring to the boil. Cover and simmer for 1 1/2 hours.
4. Add the cabbage and sprouts and simmer for another 10 minutes.
5. Garnish with pesto if liked.
2. Stir in the lentils, rice, stock, tomato puree, Worcestershire sauce and plenty of freshly ground black pepper.
3. Bring to the boil. Cover and simmer for 1 1/2 hours.
4. Add the cabbage and sprouts and simmer for another 10 minutes.
5. Garnish with pesto if liked.
serving amount
serves 4 - 6
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