Serves 8 May '07
2 1/2 cups dried lima or scarlet runner beans
3 tbsp olive oil
2 large onions, sliced 2 cloves garlic, crushed
1/2 cup red lentils
2 cups vegetable stock
6 medium tomatoes, finely chopped
1/4 cup tomato paste
basil, thyme and, oregano 1 cup chopped pumpkin
I stick celery, chopped
1 tsp cumin
1 large potato, sliced 2mm thick sliced cheese to cover
Soak beans for at least 6 hours. Drain.
Put into large pot and cover with plenty of water. Bring to the boil and boil for 15 minutes. Then gently simmer for about 1/2 hour. Drain.
Pour hot stock over lentils and set aside.
Sauté onions in oil until soft. Gradually stir in lentils in stock, garlic, tomatoes, tomato paste, basil, thyme, oregano, sugar, carrots and celery.
Simmer covered until carrots are tender. Add cooked beans.
Put bean mixture into ovenproof dish. Top with potato slices then cheese.
Bake uncovered in 180°C oven for about 40 minutes or until potato slices are tender and cheese is browned.
Serve with salad from your garden.