Alston Moor Foodbank Recipe - Lentil Veg Stew

Ingredients

• 40g dried porcini mushrooms, roughly chopped (optional)
• 200g dried brown lentils (or any type of lentil)
• 1 ½ tbsp chopped rosemary
• 3 tbsp oil
• 2 large onions, roughly chopped
• 150g mushrooms
• 4 garlic cloves, finely grated
• 2 tbsp vegetable bouillon powder or any type of stock
• 2 large carrots (350g), cut into chunks
• 3 celery sticks (165g), chopped
• 500g potatoes, cut into chunks
• 200g cabbage, shredded