Vegetarian lentil stew

Make this stew when you want a meal that's both hearty and filling – it's loaded with vegetables and tender lentils

Ingredients

• 150 g celery
• 2 tbsp vegetable oil
• 450 g Maris Piper potatoes, peeled and cubed
• 3 carrots, cubed
• 1 leek, cut into small chunks
• 1 garlic clove
• 2 onions, finely chopped
• 1 l vegetable stock
• 250 g dried green lentils, rinsed and drained
• 1 tbsp curry powder
• 1 tsp red wine vinegar
• pinch of sugar
• 1 tbsp parsley chopped

Steps

1. Snap the bottom ends of the celery and lift up to remove the strings, then finely chop. Heat the oil in a large saucepan, then add the celery, potatoes, carrots, leek, garlic and onions. Cook gently for 10-15 mins, until the vegetables have softened slightly.
2. Add the stock, then stir in the lentils and curry powder. Bring to a boil, then reduce to a medium heat and simmer for 30 mins, until the lentils are tender. Taste and season with the red wine vinegar, a little salt and pepper and a pinch of sugar. Sprinkle over the parsley to serve. This recipe has been provided by Einfach Backen and not been re-tested by us.