Easy Lentil Potato Stew
An easy lentil potato stew that is full of flavour. This recipe is hearty and satisfying, light on calories with plenty of protein per portion
Ingredients
- 1,500 ml litre vegetable stock (6 cups)
- 1 tbsp vegetable oil
- 1 large onion peeled and chopped
- 3 cloves garlic peeled and finely chopped
- 2 sticks celery chopped
- 240 g chopped carrots peeled
- 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 smoked paprika
- 2 tbsp soy sauce or tamari (for gluten free use a GF variety)
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: 311kcalCarbohydrates: 57gProtein: 15gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 1388mgPotassium: 1217mgFiber: 19gSugar: 9gVitamin A: 9925IUVitamin C: 68mgCalcium: 114mgIron: 5mg
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