JVS - Jewish, Vegan, Sustainable

Name: JVS - Jewish, Vegan, Sustainable
Ingredients: 175 g small brown or green lentils, rinsed; 3 large floury potatoes, cubed; 2 Tbsp extra virgin olive oil or butter; 5 Tbsp flat-leaf parsley, finely chopped; 1 large onion, peeled and finely chopped; 2-4 garlic cloves, peeled, smashed and finely chopped; 4 carrots, peeled and sliced; 200 g of sliced mushroom; 1 x 400 g tin chopped tomatoes; 1 heaped tbsp sundried tomato puree or ordinary tomato puree; 1 tbsp of soy sauce; 1 tbsp olive oil

www.jvs.org.uk

Jewish Vegan Society - Promoting Jewish veganism and sustainability

View full recipe on www.jvs.org.uk

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Ingredients

175 g small brown or green lentils, rinsed
3 large floury potatoes, cubed
2 Tbsp extra virgin olive oil or butter
5 Tbsp flat-leaf parsley, finely chopped
1 large onion, peeled and finely chopped
2-4 garlic cloves, peeled, smashed and finely chopped
4 carrots, peeled and sliced
200 g of sliced mushroom
1 x 400 g tin chopped tomatoes
1 heaped tbsp sundried tomato puree or ordinary tomato puree
1 tbsp of soy sauce
1 tbsp olive oil

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JVS - Jewish, Vegan, Sustainable

Ingredients

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