Lentil and Vegetable Stew
Servings 4
Calories 356kcal
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 2 carrots diced
- 1 red pepper diced
- 2 cloves garlic crushed
- 1 tsp dried mixed herbs
- 3 tbsp oats 30g
- 300 g mushrooms quartered
- 75 g California Walnuts roughly chopped
- 400 g can chopped tomatoes
- 400 g can lentils
- 500 ml vegetable stock
- Chopped parsley to garnish
Instructions
- Heat the oil in a large saucepan and fry the onion, carrot and pepper for 5 minutes. Stir in the garlic, herbs, oats, mushrooms and Walnuts and fry for 1-2 minutes.
- Stir in the tomatoes, lentils with the juice form the can and stock, bring to the boil, uncovered and simmer for 20 minutes. Sprinkle with parsley to garnish.
Cooks tip
- Try using diced aubergine, sweet potato or squash or use a pouch of Puy lentils instead of the canned.
Nutrition
Serving: 4g | Calories: 356kcal | Carbohydrates: 30g | Protein: 13g | Fat: 18g | Saturated Fat: 2.4g | Fibre: 11g | Sugar: 13g
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