Drain beans, bring to boil in plenty of fresh water.
Add lentils and stock powder, simmer 1 hour until tender.
Heat oil, add oregano, onions, garlic, and vegetables.
Stir over low heat, simmer ten minutes.
Add pulses and their stock.
Stir thoroughly and simmer another ten minutes Peel, slice and core apples.
Add to stew along with orange juice and simmer five minutes.
Ingredients:
1 cup black-eyed peas, pre-soaked
1 cup yellow lentils, pre-soaked
1 teaspoon vegetable stock powder
4 tablespoons olive oil
1 teaspoon dried oregano
2 onions
5 cloves garlic
225 g potatoes
225 g carrots
4 -6 stalks celery
2 -3 firm cooking apples
1 1/2 cups orange juice
Steps/Methods:
Drain beans, bring to boil in plenty of fresh water.
Add lentils and stock powder, simmer 1 hour until tender.
Heat oil, add oregano, onions, garlic, and vegetables.
Stir over low heat, simmer ten minutes.
Add pulses and their stock.
Stir thoroughly and simmer another ten minutes Peel, slice and core apples.
Add to stew along with orange juice and simmer five minutes.
