This is a delicious vegan risoni which is a hearty and filling meal for lunch or dinner. This is a fantastic lunch the day after you make it - the flavours will continue to develop. It makes a change from a vegan soup or pasta dish, which is great if you are always looking for variety. You can get gluten free risoni also if you eat gluten free. This is a dairy free, sugar free and cruelty free recipe that will leave you feeling satisfied. It's a quick meal and a great one for the family mid-week. Not a lot of preparation time! 

SERVES 8

INGREDIENTS

• 1 brown onion (diced)
• 1/2 cup risoni
• 1/2 cup yellow split peas
• 1/2 cup pearl barley
• 1/2 cup red lentils
• 1 head of broccoli (broken into florets)
• 1 large carrot (diced)
• 3 cups vegetable stock
• salt and pepper to taste
• fresh flat leaf parsley to garnish

  WHAT DO I DO NOW?

1. Rinse off the pearl barley, red lentils and yellow split peas and pick out any grit or bits that don't belong.
2. Fry your onion in a little olive oil, add the rest of the ingredients and fry for about 5 minutes.
3. Add the vegetable stock – bring to the boil for a minute or two and then reduce the heat to low and simmer until the risoni is cooked.
4. If it looks too thick you can just add a little water and stir to combine.
5. Drizzle with olive oil and garnish with fresh parsley.
6. Enjoy!

ANYTHING ELSE I SHOULD KNOW?

You could add zucchini or sweet potato, pumpkin or any other vegetable you like to this – use whatever you have in the fridge. This is a simple, tasty, filling meal that you could also have as a side dish.

You can also soak your lentils, pearl barley and split peas before hand. This will reduce the cooking time a little.