Pea and potato stew with hemp seeds

Ingredients (serves 2)

• Potatoes (raw)500 g
• Garden peas (frozen)300 g
• Carrot150 g
• Onion100 g
• Rapeseed / sunflower oil10 g
• Hemp seeds (hulled)30 g

Also: Dill, mint (optional), salt, pepper, water

Method

1. Get ready: peel the potatoes (500 g) and cut into 2 cm cubes, finely chop the onion and slice the carrot into rounds.
2. Heat the oil (10 g) in a pot over medium heat. Fry the onion and carrot for 3–4 min, until the onion is soft.
3. Add the potatoes, pour in 300 ml water and season lightly with salt. Bring to the boil over high heat, then simmer, covered, over low heat for 15 min, until the potatoes are almost soft.
4. Add the frozen peas (300 g) and simmer over low heat for another 5 min, until the peas are hot and the potatoes are completely soft.
5. Season with pepper and taste for salt. If you like, stir in a few chopped mint leaves.
6. Divide between plates and sprinkle with hemp seeds (30 g) and chopped dill.