Winter Stew
“This is a quick stew to prepare that you can keep on a low heat throughout the day and dip into whenever you are hungry and need warming up. This recipe makes enough for 2 hungry people.”
Prep time - 10 minutes
Cook time - 30 minutes
Difficulty - Easy
Serves / makes - 2-4 portions
Ingredients
A splash of oil
1 large onion, finely chopped
2 garlic, finely chopped
3 large carrots, sliced into 2cm pieces
2 sweet potato, peeled and chopped into large pieces
20g dried mushrooms, porcini or similar
200g of red split lentils
1 tablespoon fresh thyme leaves, stalks discarded
8 medium sized sage leaves, finely sliced
1 tablespoon stock powder
1 litre of water plus
Salt to taste
1 large jar, or 2 cans of chickpeas, rinsed well and drained
Equipment
Large saucepan
Hand blender
Method
In a large saucepan heat the oil, add the onions, fry on a medium heat until they start to become translucent.
Add the garlic, fry for another 5 minutes then add all other ingredients except the chickpeas.
Turn the heat up until the stew starts to bubble, then reduce to a simmer.
Cook until the vegetables are soft then remove the mushrooms putting them into a bowl with the chickpeas.
Using a hand blender blend the mushrooms and chickpeas to a puree, pour into the pan and mix well. Heat through and your stew is ready.
