Ella’s Family Veggie Stew
Directions
- 1Warm olive oil in a large saucepan or casserole dish over medium-low heat. Add shallots, carrots, courgette, celery, garlic and a pinch of salt; cook for 15–20 minutes until softened.
- 2Stir in herbs, tomato purée, bay leaves, stock cube, lentils, chickpeas, tomatoes and coconut milk; add water to half fill the empty tomato tin and pour this in too. Bring to a boil, then simmer uncovered for 25–30 minutes, until reduced by about a third.
- 3Add maple syrup and tamari; stir in spinach until wilted. Season to taste.
- 4Serve immediately with jacket potatoes, brown rice, or pasta.
Ingredients
- 2 tablespoons olive oil
- 2 finely diced shallots
- 2 finely diced carrots
- 2 sticks, finely diced celery
- 1 finely diced courgette
- 4 cloves, thinly sliced/finely chopped garlic
- 1 teaspoon dried mixed herbs
- 2 tablespoons tomato purée
- 2 bay leaves
- 1 vegetable stock cube
- 400 g tin, drained lentils
- 400 g tin, drained chickpeas
- 400 g tin chopped tomatoes
- 400 ml tin coconut milk
- 1 tablespoon maple syrup
- 1 teaspoon tamari
- 200 g bag spinach
- 1 pinch sea salt
- 1 pinch black pepper
- 4 servings pasta, brown rice or jacket potatoes
Equipment
large saucepan or casserole dish
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