Hearty Lentil and Root Vegetable Stew
Lentil and root vegetable stew simmered with vegetable stock, tomato purée, thyme, bay leaf, onion and garlic.
- 150 g green or brown lentils
- 2 medium carrots
- 1 medium parsnips
- 2 stalks celery stalks
- 1 medium onion
- 2 cloves garlic cloves
- 600 ml vegetable stock
- 1 tbsp tomato puree
- 1 tsp dried thyme
- 1 leaf bay leaf
- 1 tbsp olive oil
- salt
- black pepper
- crusty bread
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse lentils.
- Step 2
Peel and chop carrots, parsnips, celery, and onion into bite-sized pieces.
- Step 3
Peel and finely chop garlic.
- Step 4
Heat olive oil in a large saucepan or casserole dish over medium heat.
- Step 5
Add onion, carrots, parsnips, and celery. Cook for 8-10 minutes until softened.
- Step 6
Add garlic and cook for another minute until fragrant.
- Step 7
Stir in tomato puree and cook for 1 minute.
- Step 8
Add lentils, vegetable stock, dried thyme, and bay leaf.
- Step 9
Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender and vegetables are cooked through.
- Step 10
Remove bay leaf. Season with salt and pepper.
- Step 11
Serve hot with crusty bread.
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