Dear Reader, 

Last week I shared a vegan legume soup. This week I’m adding meat and pasta. 

The meat will change its flavour profile, and rather than a soup; it will become a stew. 

I’m trying a low-carbohydrate and high-protein pasta to see what it tastes like. The CSIRO TWD lists San Remo Pasta Pro Multigrain Protein Pasta. 

Recipe 

Equipment 

• Pressure cooker 
• Stainless steel saucepan 

Ingredients 

• 50 mL olive oil
• Two stalks of celery 
• One diced carrot 
• One small onion, chopped 
• Two cloves of garlic – chopped 
• 240 g (drained) canned Borlotti beans 
• 240 g (drained) canned lentils 
• 750 mL vegetable stock 
• 210 g crushed canned tomatoes 
• Fresh rosemary, to taste 
• 2–3 teaspoons curry powder, to taste 
• Salt to taste 
• Rolled boneless Australian lamb shoulder 
• San Remo Pasta Pro Multigrain Protein Pasta 

Instructions 

1. Add the oil into a high-sided saucepan, then add the chopped celery, carrot, onion and garlic clove.
2. Sauté together over medium heat. Add the curry powder and rosemary leaves when the onion has become translucent.
3. Pour a little stock to remove the fond from the saucepan and then decant to the pressure cooker.
4. Add all the legumes, tomatoes, and vegetable stock, and mix with a wooden spoon. 
5. Place the lamb into the cooking vessel. 
6. To add an extra kick, grind some rock salt and whole peppercorns with a pestle in a mortar, and add to the pressure cooker before sealing the lid.
7. Cook under pressure for about 60 minutes. 
8. Allow the pressure to equalise naturally, and open the cover. 
9. Take the meat out and break it up in a bowl. It should be tender enough to pull apart. 
10. Transfer the remaining contents into a saucepan and bring to a simmer to reduce. 
11. Add the meat and stir with a spoon when the soup becomes more like a stew. 
12. Cook the pasta as per the instructions on the packaging. 
13. Spoon the pasta into a bowl and add some meaty legume stew. 
14. Give thanks to the Lord. 
15. Eat with a spoon. 

Photographs