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    Home / Food & Drink / Recipes / Vegetarian Recipes / Almond lentil stew

    lentil stew
    lentil stew

    Almond lentil stew

    Good for: A light lunch bursting with flavour

    Suitable for Vegan
    Serves
     4

    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

    Ingredients

    • 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

    Method

    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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