Lentil and vegetable stew

A filling dish full of fibre


A warm satisfying dish ideal for colder days.


Ingredients - Serves 4 Adults

  • 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

  1. Chop all the vegetables
  2. Heat the oil in a large saucepan, add the onion and cook for five minutes
  3. Add the carrots and celery, cook for two minutes
  4. Stir in the lentils, herbs, stock, puree and pepper and bring to the boil
  5. Cover and simmer for 20 minutes until the lentils are soft
  6. Stir in the courgettes and mushrooms and cook for a further 10 minutes
  7. Transfer to a casserole dish for serving

Serving Suggestions

Try adding some red kidney beans for variety 

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Lentil and vegetable stew

Serves

4 Adults

4 Adults

Preparation Time

15 Minutes

15 Minutes

Cooking Time

45 Minutes

45 Minutes

Cost

Low

Low

5-a-day

2 Of Your 5 A Day

2 Of Your 5 A Day

Utensils Needed

Casserole Dish, Chopping Board, Chopping Knife, Measuring Jug(for Liquids), Saucepan, Wooden Spoon

Casserole DishChopping BoardChopping KnifeMeasuring Jug(for Liquids)SaucepanWooden Spoon
1/4 of the recipe contains
Energy
846kj
200kcal
10%
Fat
1.4g
2%
Saturates
0.2g
1%
Sugars
7.7g
9%
Salt
0.8g
13%
of an adult's reference intake
Nutrition Information
Typical ValuesPer 100gPer Portion (366g)
Energy231Kj 846Kj
55Kcal 200Kcal
Fat0.4g 1.4g
(of which saturates)0.1g 0.2g
Carbohydrate8.2g 29.9g
(of which sugars)2.1g 7.7g
Protein3.6g 13.1g
Salt0.2g 0.8g
Fibre2.1g 7.8g

Recipe rating

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