Hearty Vegetable Stew
This warming one-pot winter stew is packed with nourishing ingredients — carrots, mushrooms, potatoes and iron-rich lentils. Minimal fuss, this recipe is great for cold-weather cooking.
- Prep time
- 14 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon olive oil
- 1 onion
- 2 sticks of celery
- 14 oz white potatoes
- 3 carrots
- 10.6 oz baby button mushrooms
- 2 tablespoons soy sauce/tamari
- 1 tablespoon balsamic vinegar
- 3.5 oz red split lentils
- 10 fl oz vegetable stock
- 1 x 17 fl oz jar passata
- 1 tablespoon brown rice miso paste
Instructions
- 1
Put the oil in a large casserole dish over medium heat and add the onion, celery, potatoes, and carrots. Fry for 5 minutes until soft then add the mushrooms and cook for another 5 minutes.
- 2
Add the soy sauce and balsamic vinegar and cook for 45 seconds until the vegetables are coated. Stir in the lentils, vegetable stock, passata and miso paste (if using). Bring to the boil, turn down to a simmer and put the lid on. Cook for 30 minutes until the potatoes and lentils are soft, removing the lid halfway through to allow the stew to reduce.