Vegetable and Lentil Stew

15 minutes + 45 minutes Serves 4

Ingredients

  • 1 Tbsp olive oil
  • 2 small leeks, trimmed, washed, sliced
  • 2 parsnips, chopped
  • 2 celery stalks, trimmed, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, crushed
  • 1 1/4 tsp ground cumin
  • 1 1/4 tsp ground coriander
  • 3 cups vegetable stock
  • 400g can diced tomatoes
  • 1 cup lentils, rinsed, drained
  • 1 lime, juice, plus wedges
  • Steamed rice, to serve
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Method

  • 1. Preheat oven to moderate, 180°C.

  • 2. Heat oil in large. Sauté leek, parsnip, celery, carrot and garlic for 4-5 minutes, until tender. Add spices and cook for 1 minute, until fragrant.

  • 3. Stir in vegetable stock, tomatoes and red lentils. Bring to boil. Transfer to an oven-proof casserole dish.

  • 4. Bake, covered, for 20 minutes. Uncover and bake a further 10-15 minutes, until lentils are tender. Stir in lime juice.

  • 5. Serve with rice and coriander.

  • Tip:

  • Check stock for gluten free option. Adapt recipe by using other vegetables of your choice.

  • PER SERVE

  • • Energy 1297Kj • Protein 17g • Total Fat 5g • Saturated Fat 1g • Carbohydrates 41g • Sugars 14g • Sodium 749mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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