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Summer Stew with Braised Tofu, Pearl Barley, Lentils, and Vegetables

Simple and tasty, even if I do say so myself! 

Ingredients (serves 4) 1 teaspoon/few sprays of olive oil1 medium red onion, finely diced3 cloves of garlic, crushed1 red chilli, finely chopped6/7 chantenay carrots, cut into quarters lengthways1 can of braised tofu, broken into small pieces keeping the juices from the can1 tablespoon of tomato puree1 teaspoon of sundried tomato paste/puree1 x teaspoon of dried thyme1 x teaspoon of dried parsley1 bay leaf1 vegetable stock cube1 x 400g can of cooked lentils100g dried pearl barley100g of broad beans100g of sugar snap peasWaterSalt & pepper, to taste

Spritz a large flat-bottomed pan with oil and add the onionsOnce the onions have softened, add the garlic and chilli, add a splash of water if needs be to keep the ingredients from burningOnce the chilli and garlic have begun to soften, add the carrots and braised tofu along with the juices Add the tomato puree, herbs, bay leaf, and crumble in the stock cubeMix everything together well…

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