Ingredients

The following ingredients have 4 Servings
  • 2 tbsp Olive Oil
  • 1 Onion (chopped)
  • 2 tbsp Tomato Puree
  • 1 tbsp Chilli Paste
  • 1 tsp Cumin
  • 200 g Split Peas
  • 1.2 litres Vegetable Stock
  • Salt and Pepper
  • 2 Carrots (peeled and chopped)
  • 1/2 Aubergine (chopped)
  • 2 small Potatoes (chopped)
  • 1 head Broccoli (chopped in to florrets)
  • 2 tbsp Freshly Squeezed Lemon Juice
  • Bunch Roughly Chopped Flat-Leaf Parsley (to serve)
  • Greek Yoghurt (to serve)
  • Bread (to serve)

Instruction

  • Heat the olive oil over medium heat. Add the onion and fry for 5-10 minutes until soft. Add the tomato puree, chilli paste and cumin. Give everything a good stir.
  • Add the split peas and stir everything together until coated. Pour in the stock and add a sprinkling of salt and pepper. Bring to the boil and cook for 20 minutes. Add the potatoes, carrots and aubergine and continue cooking for another 20 minutes.
  • Chuck in the broccoli and cook for another 10 minutes until everything is softened. Squeeze in the lemon juice. Serve topped with a scoop of Greek yoghurt and chopped parsley.