This recipe is one we make when we get home and aren’t sure what to make and aren’t too inspired. The savoury flavours of garlic and bay leaves come through in subtle ways that make it more sophisticated than it sounds. Served on rice or quinoa with a side of asparagus or other vegetable make it a simple but satisfying meal. Funny thing about this one is that we made it recently and forgot to take pictures!
Green Lentil Stew
Course: DinnerCuisine: VeganDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
30
minutesTotal time
50
minutesIngredients
1 1/2 green lentils
5 cups of water
1 red onion, diced
2 carrots, sliced
2 stalks of celery, diced
2 bay leaves
3 cloves of garlic
2 Tbsp of oil
2 cups of vegetable stock
1/2 cup of parsley, chopped
Salt to taste
Directions
- In a pot bring the 5 cups of water to a boil, add the lentils and cook for 5 minutes.
- In a frying pan heat the oil and add the onion and cook until translucent.
- Add the carrot and celery and cook until soft.
- Add the stock, garlic, bay leaves and lentils and cook for 10 minutes. Add the salt and cook until the lentils are soft but not mushy.
- Top with parsley and serve on rice or quinoa.
Notes
Savoury Green Lentil Stew