Lentil and veg stew

A great vegan dinner, for your immune system mental and emotional state and helps reduce tiredness and fatigue!

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Lentil and veg stew recipe

Serves:

4

Preparation:

20 Mins

Cooking:

50 Mins

High FODMAP:

Yes

Allergens:

Celery, Celery, Gluten, Sulphur dioxide

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What are the health benefits of Lentil and veg stew?

A great vegan dinner, for your immune system mental and emotional state and helps reduce tiredness and fatigue!

Ingredients

Method

Ingredients

1g/1 bay leaf

150g/5½oz baby button mushrooms, halved

90g/1 carrot, chopped

50g/1 stalk celery, chopped

12g/2 garlic cloves, chopped

250g/9oz green lentils

30ml/2 tbsp olive oil, plus extra for frying the almonds

100g/1 onion, chopped

2g/1 sprig rosemary

4g/4 sprigs thyme

400g/1 turnip, chopped

1.2 litres/2 pints vegetable stock (20g/2 stock cubes)

1tbsp tomato puree

More about these ingredients

Method

1) Heat the olive oil in a large pan and fry the carrot, celery, onion and turnip until softened.
2) Add the garlic and mushrooms and fry for a further five minutes.
3) Add the lentils to the pan. Pour over the stock, add the herbs and tomato puree.
4) Bring to the boil, then reduce the heat and simmer for 45 minutes.
5) Serve with some nice crusty bead.