Vegetable & Lentil Stew

clock 15 minutes + 45 minutes bowl Serves 4

Ingredients

  • 1 Tbsp olive oil
  • 2 small leeks, trimmed, washed and sliced
  • 2 parsnips, chopped
  • 2 stalks celery, 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 red lentils, rinsed, drained
  • Juice of 1 lime
  • Cooked rice, to serve
  • 1 lime, cut into wedges
  • Coriander, chopped, to serve
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Method

  • 1. Preheat oven to 180°C (160°C fan-forced)

  • 2. Heat oil in a large, flameproof casserole dish on high. 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, red lentils and bring to a boil.

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

  • 5. Serve with rice, lime wedges and coriander.

  • *Check that the vegetable stock is Gluten Free.

  • PER SERVE • Energy 1417Kj • Protein 16g • Total Fat 5g • Saturated Fat 1g • Carbohydrates 48g • Sugars 17g • Sodium 709mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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