Spicy Lentil Stew Recipe

A healthy vegetarian option made with green lentils, and plenty of veg and spices. This lentil stew recipe is freezable, so you can make it ahead ready for a quick and easy meal in no time when it's needed.

Serves 4 - 15 mins to prepare and 45 mins to cook - 300 calories / serving - Freezable



Ingredients

1 tbsp olive oil
1 large carrot, scrubbed and diced
2 celery sticks, trimmed and diced
250g white potatoes, peeled and diced
pinch crushed chillies
1 garlic clove, crushed
3 tomatoes, roughly chopped
250g lentilles vertes, rinsed
500ml reduced salt vegetable stock
4 tbsp low-fat natural yogurt, to serve
1 tbsp chopped parsley, to serve


Heat the oil in a large saucepan over a medium-high heat. Add the carrot, celery and potatoes, and cook, stirring, for around 15 mins or until golden. Add the chilli and garlic and cook for a further 1 min.
Stir in the tomatoes and lentils. Add the vegetable stock and 500ml hot water and bring to the boil, then cover and simmer for 25-30 mins until the lentils are just tender.

Transfer a large ladleful of the lentils to a large jug or bowl and use a hand blender to blitz until smooth. Pour back into the pan and season to taste. Ladle into bowls, top with a dollop of yogurt and scatter with the parsley.

Freezing and defrosting guidelines

To freeze, leave to cool completely before pouring into a freezerproof container (without the yogurt or parsley). To reheat, remove from the freezer 1 hr before cooking. Reheat in a large saucepan, covered, over a low-medium heat for about 20 mins, stirring frequently, until piping hot. Once reheated from frozen, eat on the same day – do not reheat a second time.
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