2 x medium carrots, peeled, chopped small
2 x medium potatoes, peeled, chopped small
1 x large onion, chopped finely
2 x tbsp yellow split peas (soaked)
2 x tbsp green split peas (soaked)
2 x tbsp red lentils
2 x tbsp pearl barley
2 x tbsp marrowfat peas (soaked) (optional)
1 x veg stock cube
black pepper
salt
bay leaf
oregano
parsley (fresh if available, I only had dried)
I also included some leftover vegan “roast beef” which is made of mycoprotein. Those who eat meat could include beef or lamb / bones.
Place all ingredients in pressure cooker or heavy pan with close-fitting lid. Completely submerge in plenty of water. Bring to boil and simmer until all ingredients are cooked (30 minutes to an hour)
2 comments
2 x medium carrots, peeled, chopped small
2 x medium potatoes, peeled, chopped small
1 x large onion, chopped finely
2 x tbsp yellow split peas (soaked)
2 x tbsp green split peas (soaked)
2 x tbsp red lentils
2 x tbsp pearl barley
2 x tbsp marrowfat peas (soaked) (optional)
1 x veg stock cube
black pepper
salt
bay leaf
oregano
parsley (fresh if available, I only had dried)
I also included some leftover vegan “roast beef” which is made of mycoprotein. Those who eat meat could include beef or lamb / bones.
Place all ingredients in pressure cooker or heavy pan with close-fitting lid. Completely submerge in plenty of water. Bring to boil and simmer until all ingredients are cooked (30 minutes to an hour)
Omg exactly how my mama makes it