Description
A simple and hassle free stew full of savoury goodness- delicious on its own or as side!
Syn-free
Ingredients
Scale
- 100 g 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
- 600 ml vegetable stock
- Cooking spray/spray oil
- 2 bay leaves
- salt & pepper
Instructions
- Preheat the oven to 160c
- 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
- Stir through the carrot, and the lentils, and add in the vegetable stock.
- Add in the rosemary and the mixed herbs, stir through, and then add in the potato.
- Stir the tomato puree through, season with salt and pepper, add in the bay leaves.
- 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)
- 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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Easy
- Cuisine: British