Lentils are awesome! :)
1 bunch shallots/spring onions (either are fine)
½ tsp fennel seeds
1 tsp cumin
8 cups vegetable stock
½ cup blue lentils (or ‘French Lentils’)
½ cup green lentils
½ cup yellow split peas
¼ cup red lentils
2 carrots, diced
½ cup broad beans (frozen if fresh not available)
1 zucchini, diced
Salt and pepper to taste
1. Heat some oil in a heavy based saucepan or soup pot. Slice the white parts of the shallots and put the green parts aside to use as garnish (or to put in a salad for some other meal). Sauté the white parts of the shallots in the oil with the fennel seeds until the shallots are soft and the fennel seeds are fragrant. Add the cumin and sauté a further minute.
2. Add the vegetable stock, and all 4 types of lentils. Bring to the boil and simmer for 20 minutes.
3. Add the diced carrots and broad beans and simmer for a further 20 minutes, or until the lentils are nice and soft. Check the water level to make sure there is enough water and add more (boiling hot) water if the water has reduced too much.
4. Add the zucchini and season to taste with salt and pepper. Once zucchini is cooked serve.