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Vegetable Lentil Stew

A winter warmer that requires little time to prepare
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 1/2 cup red or green lentils
  • 2 onions, diced
  • 1 large carrot peeled and diced
  • 2 sticks of celery, chopped
  • 1 tbsp tomato paste
  • 1/2 tsp oregano
  • 1/2 tsp mix herbs
  • 1/4 tsp garamasala
  • 3 cups stock chicken or vegetable
  • 1 can tomatoes, chopped
  • 2 tbsp parsley, chopped optional garnish
  • 2 tbsp Parmesan cheese, grated optional for serving
  • salt and pepper for seasoning

Equipment

  • 1 Large saucepan
  • 1 cup measures
  • 1 Sieve

Method
 

Prepare vegetables
  1. Wash lentils with cold water and drain in a sieve.
  2. Peel and dice onion.
  3. Peel and dice carrot
  4. Wash celery and chop into 2cm pieces (bite size)
  5. Chop any optional vegetables into bite size pieces.
Construct and Cook
  1. Heat oil in saucepan over medium heat and add the onion, carrot celery, oregano and mixed herbs. Sauté for 5-6 minutes.
  2. Add tomato paste and stir for 1 minute.
  3. Add stock, chopped tomatoes and lentils and simmer for 40 minutes.
  4. Add any optional softer vegetables and simmer for a further 5 minutes.
  5. Turn off heat and add garamasala and season to taste
  6. Serve in large bowls and garnish with parsley

Notes

Serve the stew with thick cut crusty bread, soda bread or scones.