Probably better on a cold, winter night, but it was delicious in July anyway!
Ingredients – Makes enough for 4-5
Olive oil
750ml of vegetable stock
2 onions, peeled and chopped
2 carrots, peeled and diced
2 parsnips, peeled and diced
2 beetroot, peeled and diced
1 sweet potato, as big as your fist, peeled and diced
1 leek, sliced
2 sticks of celery, sliced
180g of red split lentils
2 cloves of garlic, crushed
227g tin of chopped tomatoes
Freshly ground black pepper
1 heaped teaspoon of ground coriander
1 heaped teaspoon of ground cumin
Juice of half a lemon
Method
Add a little oil to a big pan over a medium heat
Add half of the onion, all of the carrot, parsnip, beetroot, sweet potato, leek and celery.
Keep stirring and fry for about 5 minutes.
Add the garlic and the lentils, stir and cook for another 5 minutes.
Add the chopped tomatoes and stock, give it a stir and put a lid on the pan.
Let it simmer for about half an hour, until the veg is just about cooked.
In another pan, over a medium heat add a little more oil and add the remaining onion.
Add the ground coriander and cumin and fry for 10 minutes, don’t let the onion brown you just want to flavour it with the spices.
When soft, add the fried onion to the stew with the lemon juice, season with ground black pepper and give it a final stir.
Serve and nom!
