50ml olive oil 1 large onion 1-2 cloves of garlic 1-2 sprigs of fresh thyme 2 large carrots coarsely grated 250ml red lentils 1.5 litres of your stock of choice 125ml chopped parsley 1 bay leaf 500ml shredded cabbage 15ml tomato paste 5ml Himalayan salt 5ml of coconut sugar 1 tsp of Worcester sauce 1 tsp of fresh pesto Use organic ingredients where possible
1. Heat the oil in a large saucepan and add the chopped onion, garlic, thyme and carrots. 2. Stir-fry for a few minutes and then add the remaining ingredients. Bring to the boil, then cover and simmer for 20 minutes, stir once or twice. 3. To enhance the flavor profile, allow to cool and then reheat before serving. Remove the bay leaf and adjust seasoning as desired. 4. Serve with a teaspoon of fresh pesto stirred into each portion. TIP: Before serving add a sprinkling of activated yeast, a handful of sunflower shoots, a few sultanas or chopped chives. *Recipe adapted from 'Best of Cooking in South Africa' Lynn Bedford Hall.
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