We’re in the habit of going to city market on a Sunday morning, so it’s a good time to sling any veg that’s still lurking about from the previous week into broth to slow cook while we’re out. Today’s fridge scavenge yielded some bacon a heap of zucchini and carrot and some extremely hot chillies that we’ve been cautiously working our way through all week.
Cooked onion, garlic and chili in coconut oil, added a few rashers of chopped bacon, relatively finely chopped zucchini and carrot – covered in a couple of pints of veg stock and put in a cup of dried red lentils. A spoon of tumeric gives it a lovely yellow colour and is generally pretty magic stuff. Covered and cooked on a very low heat for a couple of hours. Added some corn and flat leaf parsley just before eating it.
