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Balkan Vegetable Stew    HT  MC     90mins

Serves 4    Hot  Vegetarian  Vegetables  Pulses  Dried Fruit   Main course   Gluten Wheat Free  Eggless



100g/4oz Dried White Haricot Beans, pre-soaked overnight

100g/4oz Whole Brown Lentils, pre-soaked overnight

1 tbsp Vegetable Oil

25g/1oz Butter

2 Large Onions, chopped

2 teasp Ground Cumin

2 teasp Ground Coriander

4 Large Red Capsicums, (Sweet peppers) deseeded and sliced

1L/45 fl.oz. Fresh Vegetable Stock

4 tbsp Tomato Purée

50g/2oz Currants

Salt and Pepper

A little sugar




1. Heat the oil and butter in a large saucepan, add the onions, cumin and coriander and sauté gently for 5 minutes until soft.


2. Meanwhile, drain the haricot beans, place in a pan with fresh water, bring to the boil and boil rapidly for 10 minutes.


3. Add the peppers to the onions and cook for 5 minutes, stirring occasionally.


4. Drain the pre-soaked lentils and add to the onion and pepper mixture together with the drained beans. Add the stock, tomato purée and currants and mix well.


5. Bring to the boil then simmer for 1 hour or until the lentils and beans are tender and the sauce has thickened.


6. Adjust seasoning, adding a little sugar. Serve hot




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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