Lentil and Vegetable Stew
A hearty and nutritious vegetable stew with red lentils, perfect for cold evenings.
Equipment
- Chopping board
- Chopping knife
- Measuring cup
- Saucepan
- Wooden spoon
- Vegetable peeler
Ingredients
- 10 ml vegetable oil
- 1 large onion
- 2 medium-sized carrots
- 2 celery sticks
- 175 g red lentils
- 1 tsp mixed herbs
- 1 vegetable stock cube low-salt, dissolved in 600 ml of boiling water
- 600 ml water bring to boil and dissolve stock cube
- 2 tbsp tomato puree
- black pepper to taste
- 2 small courgettes
- 100 g mushrooms
Instructions
- Chop all the vegetables.
- Heat the oil in a large saucepan, add the onion and cook for 5 minutes.
- Add the carrots and celery. Cook for 2 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.
Notes
This lentil and vegetable stew is both comforting and nutritious, ideal for a healthy dinner.
Nutrition per Serving
Calories: 225kcalCarbohydrates: 36gProtein: 14gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 205mgPotassium: 844mgFiber: 16gSugar: 6gVitamin A: 5283IUVitamin C: 19mgCalcium: 56mgIron: 4mg
Source
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0. Tried this recipe?Let us know how it was!