Beerwah Dental

This recipe is perfect for cold weather days when you need something comforting and satisfying.

Ingredients

4 peeled carrots, cut into rounds

1kg peeled potatoes cut into 2cm cubes

4 diced stalks of celery

4 minced cloves of garlic

2tbsp olive oil

1 diced yellow onion

1 cup brown lentils

6cups vegetable broth

2tbsp Dijon mustard

1 cup frozen peas

1tsp dried rosemary

1/2tsp dried thyme

1tbsp brown sugar

11/2tbsp soy sauce

Instructions

  1. In a large pot over medium heat, sauté the onion and garlic in olive oil. After a couple of minutes, add the celery and continue to cook for another two minutes before adding the carrots. Cook for another couple of minutes.
  2. Add the potatoes and lentils to the pan, along with the mustard, soy sauce, brown sugar, vegetable broth and herbs. Briefly stir to mix.
  3. Cover the pot and turn the heat up to high and bring to a boil. Turn heat down and let simmer for 30 minutes, stirring occasionally. As the potatoes begin to soften, mash slightly while stirring to thicken the stew.
  4. Add frozen peas and heat through, taste and adjust seasoning if needed.

Serves 8