Make this stew when you want a meal that’s both hearty and filling – it’s loaded with vegetables and tender lentils
Prep:20 mins
150g celery2 tbsp vegetable oil450g Maris Piper potatoes, peeled and cubed3 carrots, cubed1 leek, cut into small chunks1 garlic clove2 onions, finely chopped1l vegetable stock250g dried green lentils, rinsed and drained1 tbsp curry powder1 tsp red wine vinegarpinch of sugar1 tbsp parsley chopped
STEP 1Snap the bottom ends of the celery and lift up to remove the strings, then finely chop. Heat the oil in a large saucepan, then add the celery, potatoes, carrots, leek, garlic and onions. Cook gently for 10-15 mins, until the vegetables have softened slightly.STEP 2Add the stock, then stir in the lentils and curry powder. Bring to a boil, then reduce to a medium heat and simmer for 30 mins, until the lentils are tender. Taste and season with the red wine vinegar, a little salt and pepper and a pinch of sugar. Sprinkle over the parsley to serve.This recipe has been provided by Einfach Backen and not been re-tested by us.
