Hearty Lentil and Roast Potato Stew
Ingredients
- 250g new potatoes
- Olive oil
- 1 sprig fresh rosemary or dried rosemary
- 1 large carrot
- 1 onion
- 2 sticks of celery
- 4 cloves of garlic
- 500ml vegetable stock
- 2 tbsp tomato puree
- 2 tsp ground cumin
- 1 can cooked green lentils
- Handful fresh parsley
- 1 tbsp apple cider vinegar or white wine vinegar
- Black pepper
Preparation
Preheat the oven to 220°C/fan 200°C
Put the potatoes and rosemary in an oven proof tray and drizzle well with olive oil. Place in the oven for 30 mins or until golden and crisp.
Whilst the potatoes are cooking, drizzle some oil into a pan on a medium heat and add the carrot, onion, celery and garlic. Saute for 20 minutes, stirring regularly, until everything is softened.
Add the vegetable stock, tomato puree and ground cumin. Stir well and simmer for 5 minutes then add the lentils and simmer for another 5 minutes.
Remove the potatoes from the oven and add them to the lentil mixture pan along with the parsley, vinegar and black pepper. Combine everything together and serve warm.
