About this recipe:A comforting and nutritious vegetarian main course served topped with succulent, lightly caramelised onions.
2 tbsp vegetable oil
3 carrots, peeled, quartered lengthways, then thinly sliced crossways
8 garlic cloves, thinly sliced
75g fresh shiitake mushrooms, sliced
125g red split lentils
227g can chopped tomatoes
600ml vegetable stock
3/4 tsp ground cumin
3/4 tsp ground ginger
1/2 tsp dried sage
150g frozen peas, thawed
1 large onion, halved and thinly sliced
2 tsp sugar
salt and freshly ground black pepper
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Method Prep:10min › Cook:35min › Ready in:45min
Heat 1 tbsp of the oil in a large saucepan over a medium heat. Add the carrots and garlic and cook for 5 minutes or until softened.
Stir in the mushrooms and lentils, then add the tomatoes with their juice, the stock, cumin, ginger and sage. Bring to the boil, then reduce the heat to a simmer, cover and cook for 35 minutes or until the lentils are tender. Add the peas and cook in the stew for the last 5 minutes of the cooking time.
Meanwhile, heat the remaining oil in a large frying pan. Add the onion, sprinkle over the sugar and cook for 15–20 minutes over a medium heat, stirring frequently, until the onion is lightly browned.
Season the stew to taste with salt and pepper, then serve hot with the onions heaped on top.
For a more substantial dish, crumble some cheese over the top to serve. Goat's cheese, feta or grated Gruyère would all be suitable.