One Pot Lentil and Butter Bean Stew

Dietetically Speaking
10 - 20 mins

A quick and easy recipe where you can mix and match ingredients to suit your cupboard/fridge from our friends at Dietetically Speaking.

400g tin lentils
400g tin butter beans
400g tin tomatoes
1 handful of fresh or frozen onions
1 handful of fresh or frozen broccoli
1 reduced-salt veg stock cube (dissolved in 100ml hot water)
2 teaspoons of garlic puree (or 2 small cloves of garlic)
2 teaspoons of chilli powder
Half a teaspoon of sugar
Oregano and basil to taste
Combine all ingredients in a pan over a medium heat.
Bring the pan to a boil and simmer for 10-15 minutes until all of the vegetables are cooked.
Serve with a microwaved or baked potato or a portion of rice, couscous, quinoa or buckwheat. (You can use dried or pre-cooked versions). You can replace any of the ingredients with similar items that you have in your fridge or cupboard e.g. replace lentils and butter beans with other types of beans and chickpeas.
Permission to share this recipe with Love Food Hate Waste was received from its author at