Root vegetable and lentil stew

Recipe from: 5/1/2001 12:00:00 AM
Ingredients 15
Servings 6
Time 20 minutes

Ingredients

  • 15
    ml
    olive oil
  • 1
    onion, sliced
  • 1
    clove garlic, crushed
  • 30
    ml
    wholewheat flour
  • 850
    ml
    vegetable stock
  • 225
    g
    potatoes, diced
  • 225
    g
    carrots, thinly sliced
  • 175
    g
    sweet potato, diced
  • 175
    g
    parsnips, diced
  • 3
    sticks celery, chopped
  • 225
    g
    whole green or brown lentils
  • 400
    g
    plum tomatoes, chopped
  • 10
    ml
    dried mixed herbs
  • 5
    ml
    ground cumin
  • fresh herb sprigs, to garnish
 

Method

70 minutes
 
1. Heat oil in a large saucepan. Add onion and garlic, and cook for three minutes, stirring. 2. Add flour and cook for 30 seconds, stirring all the time. 3. Remove the pan from the heat then gradually add stock, stirring continuously. 4. Return to the heat and add all remaining ingredients, except the herb garnish, and stir. 5. Bring to the boil, stirring continuously. Cover and simmer for 45 to 60 minutes until the vegetables and lentils are cooked and tender, stirring occasionally. 6. Season to taste and serve with brown rice or mashed potatoes, garnished with herb sprigs.
 

Read more on: pulses  |  stew
 

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