Easy Vegetable Stew
Ingredients
- 1 medium onion, finely chopped
- 1 large stick of celery, diced
- 2 medium potatoes, chopped into 2cm cubes (3 heaped cups)
- 2 large carrots, diced
- 1 tbsp ground dried sage
- 11/2 tbsp ground dried rosemary
- 1 vegetable stock cube
- 1 cup uncooked red lentils (soaked for 2 hours if preferred)
- 4-5 cups water
- 3 cups broccoli, cut into small florets
- 1/2 tbsp bragg's soy seasoning, or tamari (soy sauce)
- 1 cup dark leafy greens, like collards, kale or spinach (optional)
- salt & pepper to taste
Preparation
In a large saucepan with a lid, steam sauté the onion in a small amount of water for 5 minutes on a medium heat
If it begins to stick, just add a bit more water and keep stirring
Add the celery, potatoes, carrot, sage, rosemary, stock cube, lentils and water to the pan and bring to the boil
Reduce the heat and cook, covered, for 10 minutes, stirring now and then
The potato should be just tender
Add the broccoli and cook for a further 10 minutes (or until the lentils have become mush), stirring occasionally
Add the bragg's, salt and pepper to taste, and the leafy greens
Cook for 3 more minutes, or until the greens have wilted
Serve immediately in bowls
Also keeps well in the fridge for several days
Reheat when needed
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