Vegan lentils stew
It is traditional to make lentils stew with plenty of cured meats in Spain but at home we frequently cook them only with vegetables so they are lighter and less fatty but still full of flavour. This dish is so healthy and nutritious and we should all be eating it very often, so enjoy!
INGREDIENTS
100ml extra virgin olive oil £0.23
1 onion, thinly sliced £0.14
2 stalks of celery, cut into chunks £0.11
3 carrots, cut into chunks £0.15
1 head of garlic, thinly sliced £0.23
1 small green pepper, large dices £0.27
1/2 tbsp smoked paprika £0.07
1 tsp cumin powder £0.05
2 bay leaves £0.10
1 tin chopped tomatoes £0.28
3 tbsp vinegar £0.06
2 potatoes, cut into large chunks £0.20
300g lentils £0.70
1 pinch of dry oregano £0.05
25g of parsley, coarsely chopped £0.50
Salt £0.01
Pepper £0.01
2 litre of water £0.00
1 cube of vegetable stock £0.05
TOTAL: £3.21 / 4 = £0.80
Preparation
Place a large pot over high heat with the olive oil, onion, celery, carrots, green pepper, garlic and fry for 20 minutes until properly caramelised. Add the bay leaves, vegetable stock cube, paprika, oregano, cumin and fry them while stirring every so often for about 3 minutes.
Add the chopped tomato tin and cook for about 5 minutes until a thick paste has formed. Pour the vinegar and add the potatoes, the lentils, pour the water, season with salt and pepper and let it boil on high heat for 10 minutes and then simmer on medium for a further 15 or until the lentils are soft. On the last minute add the parsley and enjoy!
