No-waste Lentil Stew
- Autumn
- Family Meals
Simmer up a pot of Lentil Stew, where hearty legumes lead a veggie parade, spiced with warmth and sprinkled with love. It's a delightful flavour journey in a bowl
Ingredients
2 carrots (diced)
3 leeks (diced)
1 large garlic clove (crushed)
1 tsp Carraway seeds, paprika, oregano & cumin
1 tbsp Tomato Paste
250g Dried Lentils
1.3 litres of stock with 30g porcini mushrooms)
400g tinned tomatoes
300g Chopped Left over Green Vegetables (kale, cabbage and broccoli)
a dollop of Yeo Valley Organic Natural Yogurt
Method
Add the diced vegetables to a large pan and cook for 5 minutes until they have softened.
Add the garlic clove, spices and tomato paste and cook for a further 2 minutes.
Add the lentils and stir to combine the ingredients. Add the stock and tinned tomatoes.
Simmer for 40 minutes until the lentils are cooked through. Top up with more water if the mixture looks like it is drying out.
Add the chopped left over greens and cook for a further 5 minutes until they have wilted and are cooked.
Serve and top with a dollop of Yeo Valley Organic Natural Yogurt (optional)
In this recipe...
Natural Yogurt
10
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