Homemade Vegan Stew

Homemade Vegan Stew
01/09/2021 Jordan

Ingredients

1 Carrot, diced
1 Sweet potato, diced
1 Red onion, diced
½ Butternut squash, peeled and diced
2 Stalks of celery chopped
1 Cup of red lentils
1 Tin of chopped tomatoes
2 (or more) cloves of garlic
2 cups of vegetable stock
1 Dessert spoon coconut oil
1 Tsp each of dried thyme and basil
½ Tsp dried coriander
Salt and pepper

Method

    1. Fry the vegetables and garlic in the coconut oil until the onion has browned and the vegetables have started to soften.
    2. Add the stock, lentils, tomatoes and herbs and bring to the boil.
    3. Simmer on a low heat with the lid on for 25 minutes then add the kale and most of the parsley (save some for serving).
    4. I added an extra cup of stock as this point, it’s completely up to you if you’d like to do the same.
    5. Continue cooking for a further 15 minutes or until the vegetables are cooked, making sure there is enough water
    6. You can add more stock if it’s too thick.

This stew is even better the next day and can also be frozen.

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