Warming Lentil Stew
It is officially spring time in London but the weather is yet to catch up.
I made this stew recently for a client of mine who is trying to transit onto a plant-based diet and needs some healthy, simple comfort food. It went down a treat with my client and even my fussy 9-year-old daughter so I thought I would share it.
It is low in saturated fat and calories but high in protein and fibre. I make up a big batch so I can freeze half. It goes great with both rice and buttered toast.
Servings: 6-8
Prep: 5-10 mins
Cook: 30-40 mins
ingredients:
- 1 carrot (diced/minced)
- 1 celery (diced/minced)
- 1 onion (small diced/minced)
- 200g portobello mushrooms (sliced)
- 200g button mushrooms (sliced)
- 1 Knorr vegetable stock cube
- 1 large onion (chopped)
- 1 large carrot (chopped)
- 1 tsp rosemary (diced)
- 1 tsp Italian seasoning
- 125 ml red wine (vegan)
- 1 can (400g) of chopped tomatoes
- 400g tomato passata
- 100g frozen peas
- 1 Tbsp of balsamic vinegar
- 200g peeled and chopped white potatoes
- 200g (1 cup) green lentils (boiled or canned)
Instructions:
Dice one carrot, one celery stalk, and a small onion (easiest method is with the use of a handheld blender.
Cook the mixture in 1/4 cup of vegetable stock until the vegetables have softened.
Chop the large onion and continue to simmer for 3-5 mins.
Slice the mushrooms and cook on medium-high heat until they lose their liquid.
Season with the rosemary and Italian seasoning.
Add the wine and after a few minutes add the rest of the stock, the chopped tomatoes, and passata.
Add all the remaining chopped veggies and turn the heat up until it begins to boil.
Once it’s boiling, turn down the heat to low, add the peas along with any remaining seasoning.
Whilst the stew is simmering. Cook lentils according to packet instructions.
Once the lentils are fully cooked, mix into the stew. Simmer stew to desired consistency.
It is great served with rice or buttered toast and with a dash of lemon juice.
The stew will remain fresh when stored in an airtight container in the fridge for 3-4 days. It is suitable for home freezing.
Click here for full nutritional breakdown and printable recipe.
Recipe inspired by Brand New Vegan.
