recipe by Saskia Gregson-Williams
1 cup passata
2 stock cubes
3 cups boiling water
3 tbsp nutritional yeast (can omit)
juice 1/2 a lime
1 cup lentils
1 courgette, chopped
1 bunch asparagus, chopped
1/2 cup sweetcorn
1 handful (100g) green beans, chopped
1 red pepper, chopped
2 cups kale
Method: In a large pan start by cooking the lentils. Make sure the water covers the lentils and has an excess of about three inches more. Boil for 20 mins or until cooked. When cooked add the ingredients for the broth and the asparagus, green beans and red pepper. Boil for 5 minutes until the vegetables soften, then add the sweet corn and kale, boil for another minute.
Serve with another good squeeze of lime juice and a crusty piece of spelt bread.