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Root Vegetable and Lentil Stew

This curried tomato stew has got a full vegetable flavour from a mixture of root vegetables. Feel free to experiment with this one and try with as many different varieties of roots as you like. Such a versatile dish we’re sure you’ll make this one over and over again.

Recipe Video

Recipe Ingredients

½ medium onion – diced (2cm)
200g mixed root vegetables – celeriac, swede, carrot etc – peeled and diced (3cm)
2 cloves garlic
2 tsp curried blend
50g red lentils
200ml water
½ vegetable stock cube
½ can chopped tomatoes

Optional Ingredients

yoghurt, panner, potatoes, rice or bread

Recipe Instructions

Prepare vegetables as described.
Place onion into saucepan with a little oil and cook over medium heat until soft (3-4 mins).
Add diced vegetables and cook until they start to soften (3-4 mins).
Add garlic and cook out for a minute before adding the spices and cooking for a minute or stirring frequently to avoid them smoking.

Now, add the lentils, water, vegetable stock cube and chopped tomatoes. Cook everything on a low heat until the lentils are soft (20-25 mins), adding a splash more water as and when required.
Check for seasoning adding more salt and pepper as desired.

Serve with potatoes, rice or bread.

Recipe Print-Out


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