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Vegetable Stew with Lentils

Prep Time20 minutes
Cook Time2 hours
Course: Main Course
Cuisine: English
Keyword: apple, carrot, celery, lentils, onion, swede, turnip
Servings: 4 people
Calories: 467kcal
Author: Chief Cook and Bottle Washer

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