Herby lentil & potato stew

A simple and hassle free stew full of savoury goodness- delicious on its own or as side!

A recently published study by the World Health Organisation concluded that eating more fibre reduces the chance of heart disease and early death. I’ve been conscious of how much fibre my family are getting in their diets since a relative contracted diverticulisis a few years ago following a switch to a low-carb diet.  The recommended daily portion of fibre for an adult is 30g, and for a child (aged 5-11) is 20g a day. That is actually quite a lot of fibre to fit in per day, and I’ve been trying to think of ways to increase our fibre intake as a family.

Legumes (chickpeas, lentils, beans, peas) are brilliant sources of fibre, and luckily my children tend to eat these really well, so lentil based meals are becoming more of a regular feature in our house.

This stew is a super simple, perfect weeknight meal- it’s very easy to make but it really tastes good- my first experimental batch for the children resulted in clean plates (rare!). I served it up alongside a wholemeal pitta, which went perfectly. I’ve cooked similar recipes with sausages before, and if you fancy this dish as a side it goes really well with sausages, chicken, lamb, and game meats such as partridge and pheasant.

I’ve used uncooked lentils in this, but if you wanted to speed it up you could use tinned lentils and halve the cooking time to allow the potatoes and carrots to cook, or even tinned potatoes which would make it a 15 minute meal!

 

Would you like to see more lentil recipes?

 

Vegan mushroom, chickpea and green lentil curry

Vegan curry lentil chickpea mushroom

 

Vegan lentil bolognese

Vegan or vegetarian lentil bolognese ragu

 

Lentil and bacon soup

Slimming world lentil bacon soup

 

Slow-cooker sweet potato and red lentil curry

 

 

My Recipe

Serves: 4
Syns: none
Healthy Extra:

Ingredients

  • 100g green lentils (dried)
  • 1 onion
  • 1 stick celery
  • 3 cloves garlic
  • 1 large carrot, diced
  • 3 medium sized potatoes (approx 200g) peeled and diced
  • 2 tbsp tomato puree
  • 1 tsp dried rosemary
  • 1 tsp dried mixed herbs
  • 600ml vegetable stock
  • Cooking spray/spray oil
  • 2 bay leaves
  • salt & pepper

Method

  1. Preheat the oven to 160c
  2. Finely chop the onion, celery and garlic, and gently fry in a casserole dish (using low calorie cooking spray or spray oil) for about 5 minutes
  3. Stir through the carrot, and the lentils, and add in the vegetable stock.
  4. Add in the rosemary and the mixed herbs, stir through, and then add in the potato.
  5. Stir the tomato puree through, season with salt and pepper, add in the bay leaves.
  6. Pop a lid on the casserole dish, and pop into the oven. Cook for 40 minutes, giving it a stir after 20 minutes (and add a little extra boiling water if it's starting to look too dry- the lentils are still cooking at this point and may need a little extra liquid)
  7. Taste to check that the lentils are fully cooked (they shouldn't have a gritty texture, but will retain a bit of bite) and serve.

Additional Info

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