Instructions

1. Pre-soak the soup mix overnight.
2. Finely slice the onion and chop the garlic.
3. Peel the carrot, sweet potato then chop them into bite-sized chunks.
4. Heat the olive oil in a big pot.
5. Gently sauté the onion for about 5 minutes, until tender. Add the chopped vegetables, garlic & spices, then cook for a minute. Stir in the spices then the passata.
6. Drain the mixed pulses and add to the pot. Pour in the stock and bring to a boil.
7. Put the lid on, turn down the heat and simmer gently for about 40 minutes, until the sauce has reduced and the barley & rice have cooked through.
8. Meanwhile, chop the broccoli.
9. Add the broccoli to the stew. Add more water/stock, if it’s too thick. Cook for 15 more minutes, then stir in the coriander leaves.
10. Serve warm.