Occasionally the voice says it’s going to make stew. I like stew! According to the voice, this stew is packed full of something called folic acid and things called b vitamins. I don’t know what they are but my head feels tingling when the voice eats these. I heard the voice telling another voice how to make it, so I made a note of it.
- Olive oil
- 1 x garlic clove
- 1 x medium onion
- 170g Spring Greens or Spinach, washed and sliced if using greens
- 1 x courgette washed and sliced
- 10 x chestnut mushrooms (peeled, washed and quartered)
- 150g Puy Lentils (pre- soaked if required)
- 500ml boiling water
- 1tsbp marmite (more or less to taste and can be replaced with a stock cube)
- Cornflour as required.
So here’s what the voice did:
- Fry the onion and the garlic in the olive oil, until soft.
- Add the mushrooms and courgette and fry for another couple of minutes
- Add the puy lentils and the water.
- Add the marmite or stock cube to taste
- Add the greens or spinach
- Simmer for 30 minutes, or as instructed on the lentil packet.
- Before serving, thicken with cornflour as required.
I can only hear two voices at the moment, so I think this serves two, and me of course, but I have heard the first voice say they are very big portions. I try to get the voice to eat sausages with this stew. Sausages are almost as nice as strawberries.
Note from the voice: all vegetables and on occasion sausages, used in this recipe are from Riverford Organic. To find out more, click on the suppliers tab at the top of the blog.