In cold wintry weather a hearty stew is a comforting meal to end the day. I have several recipes that I like to make one involving lots of garlic and another has the addition of dumplings. This winter I have been making a stew with green lentils and whatever root vegetables I happen to have in my veg box in a given week. The other great thing about stew is that you can chop everything up, fry it a little and then leave it to cook whilst you get on with something else.
Green Lentil Stew
1 onion chopped
2 types of root vegetables chopped*
2 garlic cloves chopped
250g green lentils
1 litre vegetable stock
1 bay leaf
1 tsp dried rosemary or a sprig of fresh
1 tsp dried thyme or 4 sprigs of fresh
Heat 2 tbsp oil in a pan and fry onion until soft and clear, add the chopped vegetables and cook for a few minutes.
Add garlic and cook for a further few minutes.
Add lentils, pour in stock and add herbs.
Bring to the boil and cook on a low heat for 45 minutes, there will not be much liquid left.
*I have made this with a carrot and a turnip, a carrot, a potato and celeriac, a carrot, couple of potatoes and a parsnip all these combinations tasted good.