Recipe of the Month

Lentil Soup

• 1 onion
• 1 clove of garlic
• 1 carrot
• 2 sticks celery
• 100gm lentils
• 1 pint vegetable stock
• A handful of chopped parsley.

1. Saute the chopped vegetables for 2 minutes.
2. Add the lentils and stock.
3. Simmer for 20-25 minutes until the lentils are soft.
4. Add the chopped parsley.Blender with a hand blender until smooth.

Other vegetables can be included – it’s a great way to use up spare vegetables from an organic box.

Indonesian Chicken

• 4 boneless chicken thighs
• 250gms green beans
• 1 onion
• Handful of broccoli
• 1tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1 tsp tumeric
• 4floz water

1. Stir fry chopped chicken thighs for 3-4 minutes.
2. Add green beans, broccoli and onion and stir fry for 5 minutes.
3. Stir in lemon juice, brown sugar, soy sauce, turmeric and water.
4. Bring to boil and simmer for 3-5 minutes until the sauce thickens slightly.
5. Serve immediately with brown rice.