Vegetable Stew with Lentils
This is a really simple vegan stew that is actually quite delicious. When you want that winter warming feeling, this is a great stew to make. It is really important to cut all of the vegetables to a similar size so that they cook evenly. Why not give it a go? Serve it drizzled with some white or red wine vinegar, it really does lift it to another level!
Vegetable Stew with Lentils
Servings: 4 people
Calories: 467kcal
Ingredients
- 1 large Onion
- 4 Carrots peeled
- 1 large Swede peeled
- 1 large Turnip peeled
- 3 stalks Celery
- 300 g Red Lentils
- 3 ltrs Water
- 2 tbsp Tomato Ketchup
- 1 tbsp Hendersons Relish
- 2 tbsp Rape Seed Oil
Instructions
- Cut all of the vegetables to a similar size before you start cooking. This is probably the most difficult task!
- Gently fry the vegetables in the oil and then put a lid on and let them sweat for about 5 minutes. This will really soften them.
- When the vegetables are soft, add the killer ingredient of tomato ketchup (yes, it is vegan!) and then mix through thoroughly before adding 2 litres of the water
- Cook the stew for at least an hour and then add the second killer ingredient, Henderson's Relish (yes, it is vegan and now available pretty much anywhere – don't use Lea & Perrins, it has anchovies in it!), then add the lentils and cook for another 30 minutes or so.
- Season to taste, sprinkle with vinegar (you won't regret it!) and serve with crusty bread or an accompaniment of your choice
Nutrition
Calories: 467kcal | Carbohydrates: 78g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 236mg | Potassium: 1778mg | Fiber: 31g | Sugar: 19g | Vitamin A: 10401IU | Vitamin C: 69mg | Calcium: 185mg | Iron: 7mg