Spicy lentil and potato stew
A vegan dish with a kick!
If you fancy a break from meat and fish, if you have some veggie / vegan visitors, or if (like me) you just love lentils, this is the perfect recipe for you! Packed full of veg, it's not only delicious, but also super healthy. Add more chilli for an extra bit of punch. Enjoy!
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped quite small
- 250g of small new potatoes, quartered
- 1 large or 2 small carrots, cut into small cubes
- 2 sticks of celery, diced
- 2 cloves of garlic, finely chopped
- A generous pinch of crushed chillis
- 15 baby plum tomatoes, halved
- 250g green lentils / lentilles vertes
- 600ml vegetable stock
- A dollop of Greek yoghurt (optional, to serve)
Method
- Heat the oil in a deep, wok-style frying pan. Cook the onions, potaoes, carrots and celery until softened (around ten minutes).
- Add in the chilli and garlic and cook for a few for minutes. For an extra fiery kick, add a bit more chilli.
- Add in the tomatoes and stir. Then add in the lentils, ensuring these have been throughly rinsed beforehand.
- Pour over the vegetable stock and bring to the boil. Then simmer for around 25 minutes until the lentils are 'al dente'. You may need to add some extra stock if the stew starts to get to dry.
- Serve with a generous dollop of Greek yoghurt and some crusty bread.
NB This recipe makes enough for 4 people, but if you save it to your MyMeals365 app, you can change the number of servings and the app will work out the exact quantities of each ingredient you need.