Vegetable, Black Bean and Lentil Stew

 

Vegetable Stew

Its November and it’s cold outside, which means get the stews stewing! This time of year where all you really want to do is snuggle up on the sofa with a chunky blanket and watch Netflix, but no…we have to work and do other stuff like clean, but it’s cool we have a solution to make all the lame stuff seem a little less lame and thats food! Seasonal food is where it’s at and with every bad side comes a good side so to accompany the cold and the darkness at 4pm, which is all the delicious foods we get this time of year.

In the crossover from Autumn to Winter a good hearty stew really hits the spot, especially with dumplings – can’t get enough of those dumplings – and although this recipe is vegetarian you really don’t miss the meat, there is so much flavour and substance to it there’s enough to keep you going. With the black beans you get a fair source of protein and fibre along with all the goodness of the vegetables.

This recipe is also great for those of you who have a slow cooker to just chuck everything in and leave it cooking throughout the day so you come home to the beautiful smell of homemade stew and no hassle to put anything together. I cooked mine over the stove, which does take a little time, but you still get great results and lots and lots of stew, so if you have a big family or want to cook this in preparation for multiple dinners in the future, you can stick it in the freezer until you’re ready. Cooking before hand is the best tip i could give when it comes to the cold months, especially if all you want to do is collapse when you get home, quick quick slow dinners are all you’re going to want to be doing.

Ingredients:

1 Courgette
4 Carrots
1 Medium Onion
2 Sweet Peppers
3 Sticks Celery
250g red lentils (pre-cooked)
250g black beans (soaked and cooked)
2 Cans Chopped Tomatoes
Vegetable Stock
1 TBSP Mixed Herbs
1 TSP Chilli flakes (optional)
1 TBSP Sunflower Oil
Salt and Pepper to taste
A Few Drops of Worcester Sauce
Dumpling Mix
 
Method:

  1. Dice all of the vegetables – bite size chunks
  2. In a large pot heat the oil, once hot add the carrots first to give them a head start
  3. Add the courgettes and fry for about 3 minutes, then add the rest of the vegetables making sure that they are all cooking well and slightly softening.
  4. Add the two cans of tomatoes and stir
  5. Add the precooked beans and lentils, stir then pour in your vegetable.
  6. Now add the herbs, spices and Worcester Sauce, then bring to the boil then leave to simmer for 30 minutes until it starts to thicken slightly
  7. This is where you can now add the dumplings and leave to simmer for a little longer until dumplings are cooked.
  8. Serve and enjoy!
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