Hearty Vegetable Stew
Servings
3
servingsPrep time
20
minutesCooking time
30
minutesIngredients
1 Brown Onion
1 Irg Carrot
2 stalk Celery
2 cup White Button Mushroom
1 cup Baby Potatoes
1 Tbsp Extra Virgin Olive Oil
3 х Garlic Clove
½ Tbsp Thyme (Dried)
¾ Tbso Dried Oregano (Rubbed)
1 tsp Smoked Paprika
¼ cup Plain flour
1 Tbsp Tamari Soy Sauce
1 Tbsp Balsamic Vinegar
¼ cup Tomato Paste
4 cup Vegetable Stock (Liquid)
1 cup Dried Red Lentils
Directions
- Cut the carrot, onion, celery and potatoes into chunks and cut the mushrooms in half. Crush the garlic cloves.
- Heat a large pot with the olive oil over a medium heat and add the onion, carrot and celery. Season with salt and pepper and cook for a few minutes.
- Next, add the mushrooms, thyme, paprika, garlic and oregano and continue cooking, stirring for another few minutes.
- Sprinkle the flour over the vegetables and stir to evenly coat.
- Next, add in the soy sauce and balsamic vinegar and stir in to combine. Cook for another 2 minutes.
- Add the lentils, tomato paste, potatoes and vegetable stock to the pan. Bring the stew to a boil, then reduce the heat and simmer for around 20-30 minutes or until the vegetables are tender.
- Garnish with fresh parsley and another pinch of salt and pepper.
Hearty Vegetable Stew
Servings
3
servingsPrep time
20
minutesCooking time
30
minutesIngredients
1 Brown Onion
1 Irg Carrot
2 stalk Celery
2 cup White Button Mushroom
1 cup Baby Potatoes
1 Tbsp Extra Virgin Olive Oil
3 х Garlic Clove
½ Tbsp Thyme (Dried)
¾ Tbso Dried Oregano (Rubbed)
1 tsp Smoked Paprika
¼ cup Plain flour
1 Tbsp Tamari Soy Sauce
1 Tbsp Balsamic Vinegar
¼ cup Tomato Paste
4 cup Vegetable Stock (Liquid)
1 cup Dried Red Lentils
Directions
- Cut the carrot, onion, celery and potatoes into chunks and cut the mushrooms in half. Crush the garlic cloves.
- Heat a large pot with the olive oil over a medium heat and add the onion, carrot and celery. Season with salt and pepper and cook for a few minutes.
- Next, add the mushrooms, thyme, paprika, garlic and oregano and continue cooking, stirring for another few minutes.
- Sprinkle the flour over the vegetables and stir to evenly coat.
- Next, add in the soy sauce and balsamic vinegar and stir in to combine. Cook for another 2 minutes.
- Add the lentils, tomato paste, potatoes and vegetable stock to the pan. Bring the stew to a boil, then reduce the heat and simmer for around 20-30 minutes or until the vegetables are tender.
- Garnish with fresh parsley and another pinch of salt and pepper.
