Vickys Lentil & Vegetable Stew, GF DF EF SF NF

Source : Put The Chopped Onion Garlic Pepper And Tomato In A Large Pan Over A Medium Heat With A Splash Of Waterlet Cook Down Until Soft Adding More Water If R...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : August 13, 2022

Step:

  1. Put the chopped onion, garlic, pepper and tomato in a large pan over a medium heat with a splash of water

    Vickys Lentil & Vegetable Stew, GF DF EF SF NF recipe step 1 photo
  2. Let cook down until soft adding more water if required but let the water cook off before moving onto the next step

    Vickys Lentil & Vegetable Stew, GF DF EF SF NF recipe step 2 photo
  3. Add in the paprika and bay leaf and stir into the softened veggies for 2 minutes

    Vickys Lentil & Vegetable Stew, GF DF EF SF NF recipe step 3 photo
  4. Add the carrot, potatoes, lentils, water and stock then bring to the boil

    Vickys Lentil & Vegetable Stew, GF DF EF SF NF recipe step 4 photo
  5. Turn down to low and let simmer gently, uncovered for 30 minutes or until the lentils are soft and creamy. The pan shouldn't boil dry at any time

    Vickys Lentil & Vegetable Stew, GF DF EF SF NF recipe step 5 photo
  6. When done, remove the bay leaf and stir in the Worcestershire sauce. Season with salt & pepper to taste

    Vickys Lentil & Vegetable Stew, GF DF EF SF NF recipe step 6 photo
  7. Nice served with crusty garlic bread and chopped parsley

    Vickys Lentil & Vegetable Stew, GF DF EF SF NF recipe step 7 photo
  8. Stew will thicken on standing and can be frozen into portions once fully cooled. Just defrost well and reheat with a splash extra water


Ingredients

  1. 1 onion, finely chopped
  2. 3 cloves garlic, finely chopped
  3. 1 yellow bell pepper, finely chopped
  4. 1 large tomato, finely chopped
  5. 1 & 1/2 tsp smoked paprika
  6. 1 bay leaf
  7. 2 medium carrots, finely chopped
  8. 1 large potato, finely chopped
  9. 250 g (1 & 1/4 cups) dry green or puy lentils, rinsed well
  10. 720 ml (3 cups) water
  11. 240 ml (1 cup) vegetable stock
  12. 1 tbsp Worcestershire sauce
  13. to taste Salt & pepper
  14. Freshly chopped parsley to garnish

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