Ella’s Family Veggie Stew

45 mins
Serves 4
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Directions

  1. 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.
  2. 2Warm 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.
  3. 3Warm 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.
  4. 4Stir in dried herbs, tomato purée, bay leaves, stock cube, lentils, chickpeas, chopped tomatoes, and coconut milk; half-fill the empty tomato tin with water and pour it in. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until reduced by about a third.
  5. 5Stir in dried herbs, tomato purée, bay leaves, stock cube, lentils, chickpeas, chopped tomatoes, and coconut milk; half-fill the empty tomato tin with water and pour it in. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until reduced by about a third.
  6. 6Stir in dried herbs, tomato purée, bay leaves, stock cube, lentils, chickpeas, chopped tomatoes, and coconut milk; half-fill the empty tomato tin with water and pour it in. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until reduced by about a third.
  7. 7Add maple syrup and tamari; stir in spinach until wilted. Taste and adjust seasoning as needed.
  8. 8Add maple syrup and tamari; stir in spinach until wilted. Taste and adjust seasoning as needed.
  9. 9Add maple syrup and tamari; stir in spinach until wilted. Taste and adjust seasoning as needed.
  10. 10Serve immediately. Delicious on its own, with jacket potatoes, brown rice, or pasta.
  11. 11Serve immediately. Delicious on its own, with jacket potatoes, brown rice, or pasta.
  12. 12Serve immediately. Delicious on its own, with jacket potatoes, brown rice, or pasta.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 shallots
  • 2 shallots
  • 2 shallots
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 2 celery sticks
  • 2 celery sticks
  • 2 celery sticks
  • 1 courgette
  • 1 courgette
  • 1 courgette
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 1 teaspoon dried mixed herbs
  • 1 teaspoon dried mixed herbs
  • 1 teaspoon dried mixed herbs
  • 2 tablespoons tomato purée
  • 2 tablespoons tomato purée
  • 2 tablespoons tomato purée
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 vegetable stock cube
  • 1 vegetable stock cube
  • 1 vegetable stock cube
  • 400 g lentils
  • 400 g lentils
  • 400 g lentils
  • 400 g chickpeas
  • 400 g chickpeas
  • 400 g chickpeas
  • 400 g chopped tomatoes
  • 400 g chopped tomatoes
  • 400 g chopped tomatoes
  • 400 ml coconut milk
  • 400 ml coconut milk
  • 400 ml coconut milk
  • 1 tablespoon maple syrup
  • 1 tablespoon maple syrup
  • 1 tablespoon maple syrup
  • 1 teaspoon tamari
  • 1 teaspoon tamari
  • 1 teaspoon tamari
  • 200 g spinach
  • 200 g spinach
  • 200 g spinach
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper

Equipment

large saucepan or casserole dish