How to Prepare Vickys Lentil & Vegetable Stew, GF DF EF SF NF Quick





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Vickys Lentil & Vegetable Stew, GF DF EF SF NF.

Vickys Lentil & Vegetable Stew, GF DF EF SF NF

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Ingredients requirements of Vickys Lentil & Vegetable Stew, GF DF EF SF NF:

  1. You need 1 of onion, finely chopped.
  2. Require 3 cloves garlic, finely chopped.
  3. Prepare 1 yellow bell pepper, finely chopped.
  4. Give 1 for large tomato, finely chopped.
  5. Require 1 of & 1/2 tsp smoked paprika.
  6. Give 1 of bay leaf.
  7. Provide 2 of medium carrots, finely chopped.
  8. Give 1 - large potato, finely chopped.
  9. Need 250 g for (1 & 1/4 cups) dry green or puy lentils, rinsed well.
  10. Require 720 ml (3 cups) water.
  11. Provide 240 ml (1 cup) - vegetable stock.
  12. Provide 1 tbsp for Worcestershire sauce.
  13. Need to taste of Salt & pepper.
  14. Provide Freshly chopped parsley to garnish.





Vickys Lentil & Vegetable Stew, GF DF EF SF NF making process:

  1. Put the chopped onion, garlic, pepper and tomato in a large pan over a medium heat with a splash of water.
  2. Let cook down until soft adding more water if required but let the water cook off before moving onto the next step.
  3. Add in the paprika and bay leaf and stir into the softened veggies for 2 minutes.
  4. Add the carrot, potatoes, lentils, water and stock then bring to the boil.
  5. Turn down to low and let simmer gently, uncovered for 30 minutes or until the lentils are soft and creamy. The pan shouldn't boil dry at any time.
  6. When done, remove the bay leaf and stir in the Worcestershire sauce. Season with salt & pepper to taste.
  7. Nice served with crusty garlic bread and chopped parsley.
  8. Stew will thicken on standing and can be frozen into portions once fully cooled. Just defrost well and reheat with a splash extra water.

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