5 Ingredient Lentil Stew
This is a very simple lentil stew which can be eaten filled into a jacket potato or as the base of a meatless shepherd';s pie. These recipes were created by Chef Sharon Gardner as part of our 5 Ingredient Community Cookery Course. The recipes do not include in the count of 5 pantry staples such as olive oil, salt and pepper and other seasonings.
Ingredients
Fridge/cupboard ingredients
- 1 medium onion
Instructions
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- 1. Prep the ingredients ready for cooking, drain the lentils, dice carrots, wipe clean and chop mushrooms, wash and chop beans if using, rinse the thyme if using fresh. Boil the kettle with enough water for the stock, measure out the flour or cornflour if using, and have the smoked paprika and black pepper ready.
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Heat a little oil in a large pan then add the onions and sauté until soft for about 3, 4 minutes. , Now add the garlic and cook for a few minutes, then the carrots and cook for a few more minutes.
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Add the chopped mushrooms and green beans if using and cook until soft, then mix in the flour and stir in well to ensure no clumps. If using cornflour that will be added after the stock.
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Slowly add the vegetable stock, mixing well to reduce lumps, if using cornflour stir in now.
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Next add the thyme, paprika and black pepper and lentils and bring to a simmer, cover and leave to cook for 15, 20 minutes until the veggies are tender and the sauce is thick.
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Once ready, taste and the sea salt if needed and freshly ground black pepper to season..
