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–+ servings

Easy Lentil Vegetable Stew

Simon Deane
An easy lentil vegetable stew  that is full of flavour. This recipe is hearty and satisfying, light on calories with plenty of protein per portion
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Servings 6 large bowls
Calories 330 kcal

Ingredients
  

  • 1 litre vegetable stock
  • 500 ml water
  • 1 large onion peeled and chopped
  • 3 garlic cloves peeled and finely chopped
  • 2 sticks of celery chopped
  • 2 large carrots peeled and chopped (240g)
  • 600 g potatoes peeled and cubed
  • 250 g dried green lentils
  • 1 red pepper deseeded and chopped
  • 120 g chopped mushrooms
  • 100 g kale stripped from stalks and chopped
  • 2 bay leaves
  • 1 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp rosemary
  • 2 tsp spoked paprika
  • 2 tbsp soya sauce/tamari

Instructions
 

  • In a large casserole pot, heat a tablespoon of oil over the hob and add the carrots, celery and onions. Cook for 3-4 minutes stirring regularly so nothing sticks to the pot
  • Add the garlic, stirring and cooking for another minute or so
  • Add the chopped tomatoes and 1 litre of vegetable stock along with another 500ml of water
  • Add the potatoes, lentils, pepper and mushrooms to the pot
  • Add the bay leaves, dried herbs, smoked paprika and soya sauce/tamari
  • Stir everything in and bring to a boil. Bring down to a gentle simmer, cover with the lid, and cook for around 25 minutes, stirring regularly
  • Add the chopped kale and cover again with the lid in order for the kale to wilt faster. Cook for another 3-4 minutes until the kale has wilted and then the stew is ready to serve
  • Serve in large bowls, with a little slat to taste and some fresh black pepper if desired

Nutrition

Serving: 1bowlCalories: 330kcalCarbohydrates: 58gProtein: 17gFat: 4.4gSaturated Fat: 1.1gFiber: 11g
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