Good for: A light lunch bursting with flavour
Suitable for Vegan
Nutrients per serving:
- 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
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.
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.
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.
Serve up the stew, adding the tomatoes and almonds on top.