Summer Lentil and Peach Stew

• 1 c buckwheat or brown rice, rinsed
• 3 1/2 c boiling water
• 3 tsp veg stock powder
• 2 tbsp olive oil
• 1 brown onion, sliced
• 4 cloves garlic, crushed
• 2 medium carrots, sliced
• 2 tsp cumin seeds
• 5 green cardamom pods
• 1/2 - 1 tsp cinnamon
• smoked chili flakes
• 1 cup veg stock
• 1 tin diced tomato
• Salt and pepper
• 1 medium dessert peach, diced
• 1 tin brown lentils, rinsed
• Flat leaf parsley

Method:

For the buckwheat OR brown rice:

• Bring the water and stock to the boil and add in rinsed buckwheat or brown rice.
• Once boiling, turn to a medium/low heat and simmer for 35 mins with lid half on. 

For the stew:

• Heat the oil in the pan, before sweating the onions and garlic.
• When fragrant add in the sliced carrots and allow to soften slightly.
• Add in the dried spices and seasoning before adding the liquid stock and diced tomatoes.
• Check seasoning and adjust.
• Turn down heat and allow to cook for 20 minutes.
• Add in the rinsed lentils and peach, simmer for further 10 minutes.
• Finish with fresh parsley before serving

Recipe created by Alex Bouwer. Recipe creator and food photographer.