Lentil stew with browned onions
(2)
45 min
A comforting and nutritious vegetarian main course served topped with succulent, lightly caramelised onions.
Maggie Pannell
9 people made this
Ingredients
Serves: 4
- 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
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.
COOK SMART
For a more substantial dish, crumble some cheese over the top to serve. Goat's cheese, feta or grated Gruyère would all be suitable.
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delicious - 28 Jan 2013
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