Note: This recipe originates from the lovely Essena although I changed around a few bits to my tasting!
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Ingredients:
1 pckt carrot and swede (you can just add in your own chopped veggies)
1 large chopped potato
2 cans sweetcorn (drained first)
1 vegan stock
1 whole onion chopped
1 cup chickpeas
2-3 cups water (if sticking to pan add more)
200g red lentils
Method:
Shannon-Lee Thurston 