Warm lentil stew with carrots and potatoes

Warm lentil stew with carrots and potatoes: a hearty, simple stew with brown lentils, onion, vegetable stock, parsley and a subtle vinegar and mustard note.

At a glance

• Serves 3
• Prep time: 10 min
• Cooking time: 30 min
• Total time: 40 min
• Calories: 380 kcal per serving
• Protein: 20 g
• Fat: 4 g
• Carbs: 58 g

Ingredients

• 200 g lentils
• 2 carrots
• 2 potatoes
• 1 onion
• 800 ml vegetable stock
• 1 tbsp apple cider vinegar
• 1 bay leaf
• 1 tsp mustard
• 1 pinch of salt
• 1 handful of parsley

Method

You’ll need: saucepan · chopping board · knife · sieve · wooden spoon · ladle

1. Rinse the lentils thoroughly in a sieve. Peel and dice the potatoes and carrots, and finely chop the onion.
2. Sweat the onion briefly in a large saucepan without fat or with a small splash of vegetable stock. Add the lentils, potatoes, carrots and bay leaf.
3. Top up with the vegetable stock and bring everything to the boil. Then reduce the heat and simmer the stew gently, covered.
4. Stir occasionally until the lentils and veg are tender and the stew turns slightly thick. Add a little more stock if needed.
5. Remove the bay leaf and season the stew to taste with apple cider vinegar, mustard, salt and pepper.
6. Sprinkle with fresh parsley and serve hot in deep bowls.

Good to know

A stew like this is instantly comforting. It's simple, warm and just right when you want something hearty from the pot.

Swaps

Brown lentils → Puy-style lentils (also provide fibre, stay a little firmer). Potatoes → sweet potatoes (contain beta-carotene, a little sweeter). Parsley → kale (also contains vitamin K, stronger flavour). Vegetable stock → homemade stock (purer flavour, and you decide how much salt goes in).

Allergens

Contains mustard. For children, season mildly and cook the lentils until really soft; in pregnancy, fine with well-washed veg and stock that has been heated through.

Dairy-free recipes