• Recipes 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.