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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. 
stew served

Lentil Vegetable Stew
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1300 calories
274 g
0 g
5 g
51 g
1 g
2058 g
4440 g
43 g
0 g
3 g
Nutrition Facts
Serving Size
2058g
Amount Per Serving
Calories 1300
Calories from Fat 41
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 4440mg
185%
Total Carbohydrates 274g
91%
Dietary Fiber 71g
285%
Sugars 43g
Protein 51g
Vitamin A
777%
Vitamin C
144%
Calcium
48%
Iron
109%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 onions
  2. 2 garlic cloves
  3. 3 celery stalks
  4. 3 carrots
  5. 3 leeks
  6. 1 litre vegetable stock
  7. 100 g lentils
  8. 150 g pearl barley
  9. 2 teaspoons of dried sage
  10. large handful of sugar snap peas
  11. salt and pepper to taste
  12. 3 tablespoons parsley (to garnish)
Instructions
  1. 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.
  2. 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.
beta
calories
1300
fat
5g
protein
51g
carbs
274g
more
Rhyme & Ribbons http://rhymeandribbons.com/
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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