Lentil Stew

Made a lovely lentil stew for dinner this evening and it was yummy. Definately one to make again and suitable for freezing also.

1 tbsp vegetable oil
2 carrots, peeled and diced
1 leek, finely sliced
1 parsnip, peeled and diced
1 onion, peeled and finely chopped
1 can tomatoes
600ml/1 pint stock
1 tsp dried mixed herbs
225g red lentils

In a pan, add oil, carrots, leek, parsnip and onion and fry gently until a couple of minutes. Add the remaining ingredients and bring to boil. Turn down heat and simmer for 30 - 45 minutes until the lentils are soft. Serve

Serves 3

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