Meet Chef Samy Feddag - Pulses

Ingredients

• 70 g organic green lentils
• 3 baby carrots
• 3 baby zucchinis
• 2 baby bell peppers
• 1 yellow turnip
• 1 Romanesco cabbage
• 1 small potato
• 1 beet
• 30 g dehydrated soybean and wheat protein
• 2 g garlic
• 2 g onions
• 1 g rosemary
• 1 g parsley
• 1 g thyme
• 1 g chives
• 4 spoons of olive oil
• 35 g water