Lentil Bean Goulash

Ingredients

• 1⁄3 cup dried yellow split peas (75g)
• 1⁄3 cup red lentils (75g)
• 1⁄3 cup green lentils (75g)
• 4 cup boiling water (1L)
• 2 medium finely chopped onions (200g)
• 2 crushed cloves garlic (6g)
• 2 teaspoon polyunsaturated oil (10mL)
• 2 tablespoon water (40mL)
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon caraway seeds
• 300 gram can drained kidney beans
• 400 gram can tomatoes in tomato juice
• 1⁄2 cup water (250mL)
• 1 coarsely chopped medium zucchini (175g)

Preparation

• Place split peas, red and green lentils in a saucepan with boiling water.
• Return to the boil and cook for 2 minutes.
• Cover and leave for 1 hour.
• Drain and put aside until required.
• Place onion, garlic and oil in a heavy based saucepan with oregano, thyme and caraway seeds.
• Stir-fry for 5 minutes.
• Add prepared peas, lentils, kidney beans, tomatoes and water.
• Bring to the boil and simmer over a low heat for 1 hour, stirring occasionally.
• Add chopped zucchini and cook for 5 minutes more.
• This recipe can be made in bulk and frozen in small quantities for individual meals.
• Ideal if you only have one vegetarian in the family or you're cooking for one.