Hearty Lentil and Root Vegetable Stew with Herbs
Lentil and root vegetable stew cooked with onion, celery, carrot, swede, garlic, tomato puree, thyme and bay leaf.
- 150 g Brown or green lentils
- 2 medium Carrots
- 150 g Swede
- 1 medium Onion
- 2 stalks Celery stalks
- 2 cloves Garlic cloves
- 600 ml Vegetable stock
- 1 tbsp Tomato puree
- 1 tsp Dried thyme
- 1 piece Bay leaf
- 1 tbsp Olive oil
- ½ tsp Salt
- ¼ tsp Black pepper
- 10 g Fresh parsley
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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 the lentils under cold water.
- Step 2
Peel and dice the carrots and swede into 1.5cm cubes. Finely chop the onion and celery. Mince the garlic.
- Step 3
Heat the olive oil in a large saucepan or casserole dish over medium heat.
- Step 4
Add the chopped onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until softened.
- Step 5
Add the minced garlic and cook for 1 minute until fragrant.
- Step 6
Stir in the tomato puree and dried thyme, cook for 30 seconds.
- Step 7
Add the rinsed lentils, vegetable stock, and bay leaf to the pan. Bring to a boil.
- Step 8
Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.
- Step 9
Remove the bay leaf.
- Step 10
Season the stew with salt and pepper to taste.
- Step 11
Finely chop the fresh parsley and stir most of it through the stew. Reserve some for garnish.
- Step 12
Serve hot, garnished with the remaining fresh parsley.
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