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
- 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.
- Add the potatoes and lentils to the pan, along with the mustard, soy sauce, brown sugar, vegetable broth and herbs. Briefly stir to mix.
- 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.
- Add frozen peas and heat through, taste and adjust seasoning if needed.
Serves 8