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 oil 1 medium red onion, finely diced 3 cloves of garlic, crushed 1 red chilli, finely chopped 6/7 chantenay carrots, cut into quarters lengthways 1 can of braised tofu , broken into small pieces keeping the juices from the can 1 tablespoon of tomato puree 1 teaspoon of sundried tomato paste/puree 1 x teaspoon of dried thyme 1 x teaspoon of dried parsley 1 bay leaf 1 vegetable stock cube 1 x 400g can of cooked lentils 100g dried pearl barley 100g of broad beans 100g of sugar snap peas Water Salt & pepper, to taste Recipe Spritz a large flat-bottomed pan with oil and add the onions Once the onions have softened, add the garlic and chilli, add a splash of water if needs be to keep the ingredients from burning Once the chilli and garlic have begun to soften, add the carrots and braised tofu along with the juices Add the tomato puree, herbs, bay
