Stews can take a while to cook but this lentil and vegetable stew can be ready in 35 minutes. It’s loaded to the brim with vitamin and mineral goodness and will fill you up and keep you satiated for hours.
Ingredients
olive oil
1 onion, chopped
2 cloves of garlic, chopped
4 cups vegetable stock
¾ lb potatoes, peeled and diced
4 carrots, sliced
2 to 3 parsnips, sliced
2 tablespoons curry paste
1 cup red lentils, rinsed
small handful fresh coriander, roughly chopped
Instructions
Heat 2 tablespoons of olive oil in a large pan and cook onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally.
Add potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
Stir in the curry paste, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
Stir in most of the coriander, season and heat for a minute or so. Top with yogurt and coriander.
Notes
Make sure vegetables are cut in similar size to ensure even cooking. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2015/01/lentil-vegetable-stew/