Prep Time:15 mins
Understanding food allergies and intolerances
Lentil and vegetable stew
Cooking Time:45 mins
Serves:4 Adults
Cost:Low
A warm, satisfying dish. Ideal for colder days.
Ingredients
- 1 large onion
- 2 medium carrots
- 2 celery sticks
- 100g / 4oz. of mushrooms
- 2 small courgettes
- 1 tablespoon of oil
- 175g / 6oz. of red lentils
- 1 teaspoon of mixed herbs
- 600ml / 1 pint of low salt vegetable stock
- 2 tablespoons of tomato purée
- Black pepper to taste
Method
- Chop all the vegetables
- Heat the oil in a large saucepan, add the onion and cook for five minutes
- Add the carrots and celery, cook for two minutes
- Stir in the lentils, herbs, stock, puree and pepper and bring to the boil
- Cover and simmer for 20 minutes until the lentils are soft
- Stir in the courgettes and mushrooms and cook for a further 10 minutes
- Transfer to a casserole dish for serving
What you will need
- Casserole dish
- Chopping board
- Chopping knife
- Measuring jug(for liquids)
- Saucepan
- Wooden spoon
Serving suggestions
Try adding some red kidney beans for variety
"This meal is suitable for vegetarians"
