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
- 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
Serving Suggestions
Try adding some red kidney beans for variety
All our recipes are nutritionally analysed by our team of experts.
1/4 of the recipe contains
of an adult's reference intake
| Nutrition Information |
| Typical Values | Per 100g | Per Portion (366g) |
| Energy | 231Kj | 846Kj |
| 55Kcal | 200Kcal |
| Fat | 0.4g | 1.4g |
| (of which saturates) | 0.1g | 0.2g |
| Carbohydrate | 8.2g | 29.9g |
| (of which sugars) | 2.1g | 7.7g |
| Fibre | 2.1g | 7.8g |
| Protein | 3.6g | 13.1g |
| Salt | 0.2g | 0.8g |
Disclaimer.
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