Whole Lentil and Potato Stew – Vegan & Wholefood

Whole Lentil & Potato Stew

Ingredients

  • 1 tbsp oil
  • 2 onions, roughly sliced
  • 3-4 sticks celery, sliced
  • 3 cloves garlic, crushed
  • 2-3 medium carrots, roughly sliced
  • 700g / 1+1/2 lbs potatoes, peeled and chopped into large pieces.
  • 1 cup whole brown or green lentils
  • 300g / 10 oz mushrooms, quartered
  • Half a swede, cut into cubes
  • 1+1/2 litres / 6 Cups boiling water
  • 1 tbsp yeast extract (or 2 vegetable stock cubes)
  • 1 tbsp balsamic vinegar
  • 6 shakes vegan Worcester sauce (I use Chippa)
  • 2 tbsp soy sauce

Method

  1.  Heat the oil in a large lidded pan. Saute onions, garlic and celery until softened.
  2. Add lentils, water, yeast extract, vinegar, Worcester and soy sauce.
  3. Bring to the boil, reduce the heat, put on the lid and simmer for 15 minutes.
  4. Add carrots, swede, potatoes, mushrooms. Bring back to the boil, reduce heat and simmer for a further 20 – 30 minutes.
  5. Serve.

 

 

 

 

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