Providing an impressive five of your 5-a-day in each portion, this filling vegan stew is low calorie and low fat, and also provides fibre, vitamin C, iron and calcium
Prep:10 mins
Serves 4
40g dried porcini mushrooms, roughly chopped200g dried brown lentils1 ½ tbsp chopped rosemary3 tbsp rapeseed oil2 large onions, roughly chopped150g chestnut baby button mushrooms4 garlic cloves, finely grated2 tbsp vegetable bouillon powder2 large carrots (350g), cut into chunks3 celery sticks (165g), chopped500g potatoes, cut into chunks200g cavolo nero, shredded
STEP 1Cover the mushrooms in boiling water and leave to soak for 10 mins. Boil the lentils in a pan with plenty of water for 10 mins. Drain and rinse, then tip into a pan with the dried mushrooms and soaking water (don’t add the last bit of the liquid as it can contain some grit), rosemary and 2 litres water. Season, cover and simmer for 20 mins.STEP 2Meanwhile, heat the oil in a large pan and fry the onions for 5 mins. Stir in the fresh mushrooms and garlic and fry for 5 mins more. Stir in the lentil mixture and bouillon powder, then add the carrots, celery and potatoes. Cover and cook for 20 mins, stirring often, until the veg and lentils are tender, topping up the water level if needed.STEP 3Remove any tough stalks from the cavolo nero, then add to the pan and cover and cook for 5 mins more. If you’re following our Healthy Diet Plan, serve half in bowls, then chill the rest to eat another day. Will keep in the fridge for two to three days. Reheat in a pan until hot.
