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lentil stew

Almond lentil stew

Good for: A light lunch bursting with flavour

Suitable for Vegan

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
351 kcal 14 g 1.5 g 20 g 12 g 37 g 7.5 g 1.8 g


  • 3 tbsp olive oil

  • 1 carrot, chopped

  • 1 stalk celery, chopped

  • 2 onions, chopped

  • 1 turnip, chopped

  • 12 cherry tomatoes, quartered

  • 2 garlic cloves, chopped

  • 160g baby button mushrooms, halved

  • 220g green lentils *

  • 2 litres vegetable stock *

  • 1 bay leaf

  • 1 sprig rosemary

  • 4 sprigs thyme

  • 1 ½ tbsp ground cinnamon *
  • Handful almonds *
* Available at Holland & Barrett


Step 1
Heat the olive oil in a large pan and add the carrot, celery, onion and turnip. Leave to cook until softened, approximately six or seven minutes. Then add the garlic and mushrooms and cook for a further five minutes, stirring occasionally.

Step 2
Add the lentils to the pan, before pouring in the stock and adding the baby leaf, rosemary and thyme. Bring the mixture to the boil for a short while, then lower the heat and simmer for 45 minutes.

Step 3
Shortly before this time is up, take a second pan and place on a medium heat, frying the almonds in a small splash of olive oil. Pour on the cinnamon as they cook. Then add the cherry tomatoes and stir through until warm.

Step 4
Serve up the stew, adding the tomatoes and almonds on top.

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