For Lesley-Ann
Makes 4 hearty dinner portions that won’t leave you hungry. Total calories for the lot is 900, so each portion is 225 calories. Or, you could have 2 dinner portions + 3 lunch portions, giving you 150 calories for lunch. Freezes well, obviously.
Ingredients
- 1 onion (135g)
- 1 stick celery (90g)
- 240g chestnut mushrooms
- 1 tablespoon (15 ml) sunflower oil
- 40g red lentils
- 150g yellow split peas
- 15g dried porcini (or other wild mushrooms)
- 3-4 cloves garlic (15g)
- 15ml dark soy sauce
- salt, pepper to taste
Directions
Use a large saucepan.
- Chop onion and celery finely, fry on low heat in oil until golden (10 mins).
- Chop mushrooms into small pieces and add them and the garlic and fry for 5 mins or so more. The mushrooms should release liquid, but if it all starts to stick and threatens to burn, add a bit of water.
- Wash yellow peas in 3 changes of water. Add to pan. Add enough water to cover and then about as much again. Bring to a simmer. Add red lentils and dried porcini.
- Cook until the peas are tender (30-45 minutes, depending on the hardness of your water).
- Use a wand blender to buzz it up to a consistency that’s to your taste – I like to keep a bit of texture in it rather than it being perfectly smooth.