Almond Lentil Stew
This hearty lentil stew is a comforting blend of earthy lentils, aromatic herbs, and a touch of cinnamon. The tender vegetables and mushrooms create a rich base, while the almonds and cherry tomatoes add a delightful crunch and burst of freshness. Perfect for a cozy evening meal, this dish is sure to warm both body and soul.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 1 carrot
- 1 stalk celery
- 1 onion
- 1 turnip
- 2 garlic
- 150g/5½oz baby button mushrooms
- 250g/9oz green lentils
- 1.2 litres/2 pints vegetable stock
- 1 bay leaf
- 1 sprig rosemary
- 4 sprigs thyme
- handful almonds
- 1 tbsp ground cinnamon
- 10 cherry tomatoes
Instructions
- Heat the olive oil in a large pan and fry the carrot, celery, onion and turnip until softened â about five minutes.
- Add the garlic and mushrooms. Fry for a further five minutes.
- Add the lentils to the pan. Pour over the stock and add the herbs. Bring to the boil, then reduce the heat and simmer for 45 minutes.
- Just before the end of the cooking time for the stew, in another pan, fry the almonds in a splash of olive oil with the cinnamon for two minutes.
- Add the cherry tomatoes and warm through.
- Serve the lentil stew with the almonds and tomatoes.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 3-4
Nutrition
- Calories: 351kcal
- Carbohydrate Content: 37g
- Fat Content: 14g
- Fiber Content: 11.5g
- Protein Content: 20g
- Saturated Fat Content: 1.5g
- Sugar Content: 7.5g
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