Vegetable Stew with Lentils and Chestnuts
This is a good vegetarian main dish: the chestnuts make it special. The puy lentils have a good flavour and keep their shape well. If you use oil for frying, it's even vegan!
Serves 4 people.
- 3 onions, chopped
- 2 tablespoons oil or butter
- 1 lb (500 g) carrots
- 1 swede, diced
- 1 lb (500 g) mushrooms, broken in half
- 8 oz (250 g) puy lentils (sometimes sold as green speckled lentils
- 1 lb (500 g) peeled chestnuts (best to buy them ready prepared, in a tin is cheapest or failing that a packet)
- 1 bulb garlic, peeled and crushed
- a good squirt of tomato puree
- 6 heaped teaspoons Marigold brand vegetable stock
- 3 heaped teaspoons coarsely ground black pepper
- half a liter or so of water
Fry the onions and garlic in the oil while you chop everything else up.
Add the carrots and give them a bit of a fry, then add the swede and do the same. Add everything else, bring to the boil, cover and cook for about forty-five minutes, stirring occasionally. Add more water if required.
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