For a hearty vegan dinner, look no further than this delicious lentil stew.
Packed full of nutritious roasted veggies, it’s the incredible rich flavours that’ll have you going back for seconds.
A super easy dish you’ll keep coming back to, this is the perfect recipe to show that vegan cooking doesn’t have to be difficult.
Overview:
Prep time: 15 minutes
Cook time: 1 hour
Serves: 2 people
Ingredients:
200g green or brown lentils, rinsed & drained
1 small cabbage, chopped
4 tomatoes, diced
2 Brocolini sliced
2 parsnips, peeled & chopped
1 small bottle ground, peeled & diced
2 eggplant, sliced
3 carrots, peeled & chopped
4 celery stalks, chopped
4 cloves of garlic, minced
1 onion, chopped
4 tbsp oil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
Salt & pepper, to taste
1.5 litres vegetable broth
Instructions:
Preheat your oven to 200°C.
Put the cabbage, tomatoes, leeks, parsnips, bottle ground, eggplant, carrots, celery, garlic and onion in a large mixing bowl.
Drizzle with oil and sprinkle with the herbs and seasoning. Toss until the veg is evenly coated.
Line a baking tray with baking paper and spread the veg on it in a single layer. Roast for 30 to 40 minutes, turning halfway through, until tender and slightly caramelized.
In the meantime, cook the lentils following the packet’s instructions.
Drain any excess water then put in a large pot with the vegetable broth. Add the roasted veg once they’re cooked.
Bring the stew to a boil, reduce the heat and simmer for 15 to 20 minutes.
Adjust the seasoning then serve hot.