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Recipes | Lentil Vegetable Stew

Our New Year’s resolution of not eating meat during the week has gone really well so far. There’s only been 2 or 3 days when we’ll been naughty and fallen prey to the lure of a tiny sausage. As I mentioned on an earlier post, salads get old really quickly, so part of our success so far has been due to the fact that we have spent a bit more effort than we have in the past preparing all our veg. 

Lentil Vegetable Stew
stew served

Ingredients: 

2 onions
2 garlic cloves
3 celery stalks
3 carrots
3 leeks
1 litre vegetable stock
100 g lentils
150 g pearl barley
2 teaspoons of dried sage
large handful of sugar snap peas
salt and pepper to taste
3 tablespoons parsley (to garnish)

Instructions: 

Preheat the oven to 180 C. In a large oven-proof pot, add the onions, carrots and celery.

Pour in the stock and bring to a boil. Add in the garlic, leeks, pearl barley, sage, green lentils and sugar snap peas. Stir together.

Transfer to the oven and cook for 1 hour or until the vegetables are soft. Add salt and pepper to taste and garnish with parsley.

stew cooking
leek chopping
vegetable stew
pot of stew
final
bowl of stew

Now as much as I loved this stew, I would be more than happy to see the stew season well and truly behind us. Come on spring! 

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