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    Lunch · Dinner · British
    Vegan

    Winter lentil & root vegetable stew

    A thick, savoury stew of brown lentils, carrots and potato, with mustard and soy giving it real depth. Entirely plant-based, and it freezes and reheats well.

    Prep
    10 minutes
    Cook
    50 minutes
    Makes
    8 portions
    Difficulty
    Easy
    Winter lentil & root vegetable stew

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    487kcal
    Protein
    18g
    Carbs
    87g
    Fat
    5g

    Where the calories come from

    • Protein 15%
    • Carbs 75%
    • Fat 10%
    Fibre
    9.4 g
    Sugar
    11.1 g
    Salt
    1.72 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £1.11a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 2 tbsp olive oil
    • 1 ½ onions, diced
    • 4 cloves of garlic, minced
    • 4 carrots, peeled and cut into half rounds
    • 160g celery, diced
    • 900g potato, peeled and cubed
    • 190g brown lentils, rinsed
    • 1 tsp dried rosemary
    • 2 tbsp Dijon mustard
    • 1 ½ tbsp soy sauce
    • 1 tbsp brown sugar
    • 1.4l vegetable stock
    • 140g frozen peas
    • 16 slices of sourdough bread, to serve

    Method

    1. Set a large pot over a medium heat on the hob and pour in the olive oil. Soften the diced onion and minced garlic in it.

    2. Tip in the carrot, peeled and cut into half rounds, along with the diced celery. Cook it all until soft.

    3. Add the brown lentils and the potato, peeled and cubed. Pour in the vegetable stock, then stir in the brown sugar, soy sauce, Dijon mustard and rosemary.

    4. Put the lid on once everything is stirred together, and heat until it boils. Give it 30 minutes at a low simmer, stirring every so often so the lentils don't stick.

    5. Check the potato is very soft by this point, then crush some of it against the inside of the pot as you stir, which thickens the stew.

    6. Add the frozen peas. Once they have warmed through, season to taste and serve the stew hot with sourdough bread.

    Adapted from Budget Bytes

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