Savoury Lentil & Bean Stew

Name: Savoury Lentil & Bean Stew
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 4 larges carrots, chopped; 3 stalks celery, sliced; 250 grams chestnut mushrooms, chopped; 1 teaspoon cornflour, plus a little warm water; 1 x 400g tin green lentils; 1 Tbsp dried thyme; 2 large cloves garlic, crushed; 3 Tbsps HP brown sauce; 1 x 400g tin kidney beans; 1 leek, sliced; 2 Tbsps mustard seeds; 1 Tbsp olive oil; 1 onion, chopped; 4 servings a good grinding of salt and pepper; 3 Tbsps tomato puree; 1 Knorr vegetable stock pot

You can never have too many soup recipes, so give Savoury Lentil & Bean Stew a try. One portion of this dish contains approximately 4g of protein, 5g of fat, and a total of 149 calories. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes approximately 55 minutes. Head to the store and pick up knorr vegetable stock pot, olive oil, onion, and a few other things to make it today.

Instructions

Heat the oil in a large heavy bottomed pan and add the mustard seeds. Leave them for a couple of minutes until they start making popping sounds, then add the onion, leek, celery and garlic.

Ingredients you will need

Mustard Seeds

Celery

Garlic

Onion

Leek

Cooking Oil

Equipment you will use

Frying Pan

Saute until soft.

Add the carrots, pop the lid on and leave to cook gently for 5 minutes.

Ingredients you will need

Carrot

Pop

Add the mushrooms, kidney beans, lentils and thyme. Cover again and allow to cook for a further 5 minutes, stirring occasionally.

Ingredients you will need

Kidney Beans

Mushrooms

Lentils

Thyme

Add the stock pot to a measuring jug and top up with boiling water to the 400ml mark. Stir well until dissolved and then add to the pan, along with the HP sauce and tomato puree.

Ingredients you will need

Tomato Puree