Vegetarian lentil stew

• celery↗150g g
• vegetable oil↗2 tbsp tbsp
• Maris Piper potatoes↗450g g

  peeled and cubed

• carrots↗3

  cubed

• leek↗1

  cut into small chunks

• garlic clove↗1
• onions↗2

  finely chopped

• vegetable stock↗1l l
• dried green lentils↗250g g

  rinsed and drained

• curry powder↗1 tbsp tbsp
• red wine vinegar↗1 tsp tsp
• sugar↗pinch of pinch of
• parsley↗1 tbsp tbsp

  chopped

Step-by-step instructions

1. 1

   Snap the bottom ends of the celery and lift up to remove the strings, then finely chop. Heat the oil in a large saucepan, then add the celery, potatoes, carrots, leek, garlic and onions. Cook gently for 10-15 mins, until the vegetables have softened slightly.

2. 2

   Add the stock, then stir in the lentils and curry powder. Bring to a boil, then reduce to a medium heat and simmer for 30 mins, until the lentils are tender. Taste and season with the red wine vinegar, a little salt and pepper and a pinch of sugar. Sprinkle over the parsley to serve.This recipe has been provided by Einfach Backen and not been re-tested by us.