Fennel, Cauliflower and Cannellini Mixed Bean Pot
Serves 6-8
Ingredients
Extra virgin olive oil, enough to cover the base of the pan
1 onion, finely chopped
2 or 3 cloves garlic, finely chopped or crushed
2 celery sticks, finely chopped
1 small bulb fennel, chopped, including fronds
Small bunch fresh dill, finely chopped, keep stalks aside to cook with onion
1 tablespoon dried mixed herbs
1 bay leaf, fresh or dried
2 carrots, diced
100g red lentils, rinsed
1 large potato, diced
1 cauliflower, cut into small florets
1 x 400g tin chopped tomatoes
1 tablespoon tomato puree
150g petits pois
Handful spinach leaves
1 x 400g tin cannellini beans, drained and rinsed
Pinch of sea salt
Few grinds of black pepper
Method
Leave the lid on at each stage when you are cooking this dish, the steam helps the vegetables cook nicely and more efficiently.
Put the olive oil in a heavy-bottomed pan on a gentle heat and add the onion, garlic, celery, fennel and dill stalks, followed by the herbs, bay leaf, salt and pepper. Stir and let cook until soft but not browned. This takes about 15 minutes. If the onions start to stick, turn down the heat and add a splash of water.
Add the carrots and lentils to the pan, mix everything together and add cold water to just cover the vegetables. Bring to the boil then simmer for about 10-15 minutes. Add more water if needed.
Now add the potato and cauliflower and enough water to cover the vegetables again. Bring back to the boil and leave to cook for another 20-25 minutes until the vegetables are soft and the lentils are cooked.
Add the tinned tomatoes and puree and stir through. Then add the petits pois, spinach and cannellini beans. Stir and bring to a light simmer for five minutes.
Finally, take off the heat, remove the bay leaf and stir through the dill. Taste and adjust seasoning if necessary.